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Egg Baked in Cream<\/p>\nEgg Baked in Cream<\/p>\n
<\/p>\n
1 1\/2 T. butter<\/p>\n
4 leeks, sliced, light green and white parts only<\/p>\n
Salt<\/p>\n
2 sprigs thyme, leaves roughly chopped<\/p>\n
2 sprigs parsley, leaves roughly chopped<\/p>\n
1 large farm-fresh egg<\/p>\n
About 2 T. half-and-half<\/p>\n
Coarsely ground black pepper<\/p>\n
Grilled or toasted bread slices<\/p>\n
<\/p>\n
Set a rack in the middle of the oven and preheat to 400 degrees. In a small saut\u00e9 pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.<\/p>\n","protected":false},"excerpt":{"rendered":"
Egg Baked in Cream 1 1\/2 T. butter 4 leeks, sliced, light green and white parts only Salt 2 sprigs thyme, leaves roughly chopped 2 sprigs parsley, leaves roughly chopped 1 large farm-fresh egg About 2 T. half-and-half Coarsely ground black pepper Grilled or toasted bread slices Set a rack in the middle of the oven and preheat to 400 degrees. In a small saut\u00e9 pan, melt the butter over medium heat. Add the leeks, a splash of…<\/p>\n