Wednesday, December 02, 2009

Eggs: of course... could bake the egg (from the recipe for creamed spinach in the last post) on top of the spinach in cream as the Wednesday Chef does on top of sauteed leeks, as in...

basket of eggs

Egg Baked in Cream

from The Wednesday Chef
Serves 1 with leftover leeks for many uses

  • 1 1/2 tablespoons butter
    4 leeks, sliced, light green and white parts only
    2 sprigs thyme, leaves roughly chopped
    2 sprigs parsley, leaves roughly chopped
    1 large farm-fresh egg
    About 2 tablespoons half-and-half
    Coarsely ground black pepper
    Grilled or toasted bread slices

1. Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.

2. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

I like that idea. Fewer pans!

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