Saturday, March 5, 2016
Baked Eggs with Creamy Leeks
1 tablespoon of butter, plus extra for greasing
8 ounces of small leeks, thinly sliced
6 tablespoons of whipping cream
Freshly grated nutmeg
4 eggs Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees F.
Generously butter the bottom and the sides of four ramekins or four individual souffle dishes.
Melt the tablespoon of butter in a small skillet and cook the leeks over medium heat, stirring frequently, until softened but not browned.
Add 3 tablespoons of the cream to the leeks and cook gently for 5 minutes, until the leeks are very soft and the cream has thicken a little.
Season lightly with the nutmeg, the salt, and the freshly ground black pepper.
Arrange the ramekins in a small roasting pan and divide the leeks among them.
Break an egg into each ramekin, divide and spoon the remaining cream over the eggs and season lightly.
Pour boiling water into roasting pan to come halfway up the sides of the ramekins or souffle dishes.
Bake for 10 minutes, or until the egg whites are set and the yolks are still soft. If you prefer your eggs a bit more done, cook a little longer to achieve the doneness you desire.
Serve in the ramekins or souffle dishes.