baked eggs

I’ve recently been reunited with my ramekins and I thought the best way to celebrate was with baked eggs. I’ve been eyeing a recipe in my Four Ingredient Cookbook for a while now, and the time is right.

Sautee thinly sliced leeks in butter and oil until soft. Season with S & P and distribute evenly among ramekins.

Crack one egg into each ramekin carefully–don’t you break that yolk! Sprinkle the tops with a bit more S & P and pour a touch of heavy cream on top of the eggs. (Seriously, just a touch. Don’t overdo it like I did.)

Bake in a hot water bath in a 375 degree oven till the whites are set and the yolks remain runny, about 10 minutes.

 

Advertisements
2 comments
  1. Mappy said:

    Wow! What an elegant egg dish! You have the best ideas, Jappy!

    • jaxhubbard said:

      You are too kind. But I didn’t invent it; I only spread it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: