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<\/a><\/p>\n1 T. butter<\/p>\n
2 tsp. minced garlic<\/p>\n
2 C. leeks, thinly sliced and rinsed<\/p>\n
8 T. light cream<\/p>\n
1 tsp. freshly grated nutmeg<\/p>\n
1 tsp. dried marjoram or rubbed sage<\/p>\n
Salt and freshly ground black pepper to taste<\/p>\n
4 large eggs<\/p>\n
<\/p>\n
Preheat the oven to 375 F.\u00c2\u00a0 Generously spray the base and sides of 4 ramekins and set aside.\u00c2\u00a0 Melt the butter in a skillet and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent, about 4 minutes.\u00c2\u00a0 Reduce heat to low for a minute before adding half of the cream.\u00c2\u00a0 Stir in nutmeg and a pinch each of salt and pepper.\u00c2\u00a0 Continue cooking and stirring until mixture has thickened and leeks are soft, about another 4 minutes. Place the ramekins in a small roasting pan and divide the leek mixture evenly among them.\u00c2\u00a0 Carefully break an egg in each and spoon over a T. of the remaining cream.\u00c2\u00a0 Sprinkle with dried herbs, salt and pepper. Put roasting pan on oven rack and then pour boiling water into the pan to come up about halfway on the sides of the ramekins.\u00c2\u00a0 Carefully push pan into the center of the oven and bake for about 15 minutes, just until the eggs are set. Serve straight from the oven with a crusty roll.<\/p>\n","protected":false},"excerpt":{"rendered":"
Baked Eggs with Creamy Leeks 1 T. butter 2 tsp. minced garlic 2 C. leeks, thinly sliced and rinsed 8 T. light cream 1 tsp. freshly grated nutmeg 1 tsp. dried marjoram or rubbed sage Salt and freshly ground black pepper to taste 4 large eggs Preheat the oven to 375 F.\u00c2\u00a0 Generously spray the base and sides of 4 ramekins and set aside.\u00c2\u00a0 Melt the butter in a skillet and cook the garlic and leeks over medium heat,…<\/p>\n