[New post] Baked Egg with Creamy Leeks

cookwithkathy posted: " Ingredients 1 tbsp butter, plus extra for greasing 1/2 lb small leeks, thinly sliced (about 2 cups) 5-6 tbsp whipping cream freshly grated nutmeg 4 eggs salt and freshly ground black pepper Method Preheat the oven to 190°C/375°F. Gen" New post on Cooking with Kathy Man Baked Egg with Creamy Leeks by cookwithkathy Ingredients 1 tbsp butter, plus extra for greasing 1/2 lb small leeks, thinly sliced (about 2 cups) 5-6 tbsp whipping cream freshly grated nutmeg 4 eggs salt and freshly ground black pepper Method Preheat the oven to 190°C/375°F. Generously butter the individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over a medium heat, stirring frequently, until softened but not browned. Add 3 tbsp of the cream and cook gently for about 5 minutes until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting tin and divide the leeks among them. Break an egg into each, spoon 1 to 2 tsp of the remaining cream over each egg and season lightly. Pour boiling water into the baking dish to come halfway up the sides of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Makes 4 servings. Source: Taste of France Today's Comic This free site is ad-supported. Learn more ​ cookwithkathy | August 22, 2021 at 10:30 am | Categories: Bake, Egg, Recipe Clipping, Vegetable | URL: https://wp.me/pwDzv-khj Unsubscribe to no longer receive posts from Cooking with Kathy Man. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://cookwithkathy.wordpress.com/2021/08/22/baked-egg-with-creamy-leeks/ Thanks for flying with WordPress.com