Œufs au four aux poireaux

Ingrédients

• 4 eggs
• 4 leeks
• 1 bay leaf
• 40 g butter (about 3 tablespoons, unsalted)
• 100 ml dry white wine (about 1/3 cup)
• 3-4 tablespoons vegetable broth
• nutmeg (a pinch, grated)
• salt (to taste)
• pepper (to taste)
• herbs (chives and thyme for garnish)

Préparation

1. 1

   slice: To make Baked Eggs with Leeks start by cleaning the leeks. Trim off the root ends and remove the tough outer layers. Cut off the dark green tops, leaving only the pale green and white parts. Slice the leeks thinly and rinse them well to remove any dirt.

2. 2

   cook: In a large pan, melt the butter over low heat. Add the leeks, bay leaf, a pinch of salt, pepper, and the grated nutmeg. Let everything cook for 3-4 minutes, stirring occasionally, until the leeks start to soften.

3. 3

   add and cook: Pour in the white wine, stir, and allow it to evaporate. Add 3-4 tablespoons of hot vegetable broth to the pan, cover with a lid, and let the leeks simmer on low heat for about 20 minutes. Stir occasionally, adding more broth if necessary. The leeks should be soft and tender when done. Remove the bay leaf.

4. 4

   Divide the cooked leeks into four individual oven-safe dishes.

5. 5

   pour: Carefully crack each egg and separate the whites from the yolks. Pour the egg whites over the leeks in each cocotte, and reserve the yolks in separate small bowls.

6. 6

   bake: Place the cocottes under your oven’s grill on high for 3-4 minutes, until the egg whites are set.

7. 7

   slide: Once the whites are cooked, gently slide one egg yolk on top of each cocotte.

8. 8

   bake: Return the dishes to the grill for about 1 minute, just enough to warm the yolks without cooking them through.

9. 9

   serve: Remove the cocottes from the oven and garnish with fresh chives and thyme. Serve immediately while the yolks are still creamy and runny.