This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin—a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.