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This is a traditional French way of
enjoying eggs. You can vary the dish quite easily by experimenting
with other vegetables, such as pureed spinach or ratatouille, as a
base.
Ingredients
Method
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Preheat the oven to 190˚C. Butter
the base and sides of four ramekin dishes.
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Melt 1 tbsp butter in a small pan and
cook the leeks over medium heat, stirring frequently until softened
but not browned.
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Then add 3 tbsp of the cream and cook
gently for 5 minutes until the leeks are very soft and the cream has
thickened a little. Season with nutmeg, pepper and salt.
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Arrange the ramekins in a small
roasting tin and divide the leeks among them.
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Break an egg into each ramekin, then
spoon 2 tbsp cream over each egg and season lightly.
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Pour boiling water into the roasting
tin to come halfway up the side of the ramekins.
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Bake for 10 minutes until the whites
are set and the yolks are still soft, or a little longer if you
prefer them more well done. Serves 5.
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