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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.

 

I have three huge sausages (freshly made, from school!), and I also have a cup of red lentils that have been sitting in the darkest area of my cabinet. Oh–and a leek and a half that will go limp very soon.

All I need is one more ingredient to tie these three things together. And there it is: butter.

Prepare the red lentils according to the package’s directions (add a bay leaf to the broth or water for a bit more flavor). Meanwhile, sweat thinly sliced leeks in a combination of butter and oil. Once soft, add crumbled sausage (casings removed–sorry boys) and cook until no longer pink.

Combine the lentils with the leeks and sausage. Stir in a generous amount of butter and season with S & P and freshly squeezed lemon juice.

This hearty dinner came together in less than half an hour, and couldn’t be simpler to prepare.