Baked Leeks and Eggs
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Leeks | 400g |
| Eggs | 4 |
| Butter | 30g |
| Bread crumbs | 50g |
| Gruyère cheese | 100g |
| Parmigiano Reggiano DOP | 20g |
| Black pepper | To taste |
| Sage | To taste |
| Fine salt | To taste |
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by trimming the base of the leeks and making a vertical incision along their length. Wash them thoroughly under running water to remove any dirt. |
| 2 | Blanch the leeks in boiling water for about 10 minutes, ensuring they soften but retain some structure. |
| 3 | Slice the Gruyère cheese into thin pieces and set aside for later use. |
| 4 | Grease a 20×20 cm baking dish with butter. Begin layering the dish by placing a layer of blanched leeks at the bottom. |
| 5 | Add a second layer on top of the leeks, this time with the sliced Gruyère cheese. |
| 6 | Place the dish in a preheated static oven at 180°C (350°F) and bake for 10 minutes. After 10 minutes, remove the dish from the oven and make 4 small indentations in the leek-cheese layers using a spoon, making space for the eggs. |
| 7 | Crack an egg into each indentation, season with salt and pepper, and sprinkle with sage. Return the dish to the oven for another 10 minutes at the same temperature. |
| 8 | Finally, switch to grill mode and brown the top for about 3 minutes to achieve a golden, crispy finish. |
| 9 | Serve your Baked Leeks and Eggs hot, straight from the oven, for a delicious, savory meal. Enjoy! |
Tips:
- You can substitute Gruyère cheese with other semi-soft cheeses like Emmental if needed.
- For extra crunch, sprinkle the top with some bread crumbs before grilling.
- Serve this dish alongside a simple salad or roasted potatoes for a complete meal.
This hearty dish combines the delicate flavors of leeks with the richness of eggs and cheese, offering a satisfying and elegant main course perfect for any occasion. Enjoy it with family and friends for a warm and welcoming meal.
