Egg Baked in Cream

Name: Egg Baked in Cream
Total time: 20 min
Ingredients: 1 tablespoon butter; 1/4 cup sliced leeks, 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 tablespoons half-and-half; Coarsely ground black pepper; Grilled or toasted bread slices

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cooking.nytimes.com

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Total: 20 minutes

Servings: 1

Cost: $32.78 /serving

Author : Christine Muhlke

Ingredients

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Instructions

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Step 1

Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté 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.

Step 2

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.