Baked Eggs with Creamy Leeks Recipe (Oeufs en Cocotte aux Poireaux)

The French have traditionally enjoyed eggs prepared in many different ways. Vary this simple yet elegant dish by using other vegetables, such as puréed spinach, or ratatouille, as a base.

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INGREDIENTS

• 15 g/1/2 oz/1 tbsp butter, plus extra for greasing
• 225 g /1/2 lb small leeks, thinly sliced (about 2 cups)
• 75-90 ml/5-6 tbsp whipping cream
• Freshly grated nutmeg
• 4 eggs
• Salt and freshly ground black pepper

INSTRUCTIONS

1 Preheat the oven to 190°C/375°F/Gas 5. Generously butter the base and sides of four ramekins or individual souffle dishes.

2 Melt the butter in a small frying pan and cook the leeks over a medium heat, stirring frequently, until softened but not browned.

3 Add 45 ml/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.

4 Arrange the ramekins in a small roasting tin and divide the leeks among them. Break an egg into each, spoon 5—10ml/1—2 tsp of the remaining cream over each egg and season lightly.

5 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.

VARIATION

For an even quicker dish, put 15 ml/ 1 tbsp of cream in each dish with some chopped herbs. Break in the eggs, add 15 ml/l tbsp cream and a little grated cheese, then bake.