The Perfect Quick Dinner: Eggs Baked in Cream

I know. It's a busy time of year and sometimes you just don't feel like spending a lot of time making dinner. Well now you don't have to. Eggs for dinner has always been one of my staple dinners - either for when I don't have a lot time or groceries in the fridge. This recipe for eggs baked in cream from The Wednesday Chef will amaze you. It's the perfect quick fix for a busy weekday dinner.



This adorably tasty meal is all layered into a ramekin, which also makes it a great dinner for one or two. Herbed tender leeks are topped with a farm fresh egg, cream, salt and pepper. I've made this dinner twice now (it's that good) and the second time I used shredded Brussels sprouts in place of leeks and topped them with chopped sun-dried tomatoes. Equally good and the colour combination keeps things festive.

Egg Baked in Cream (serves one)

Ingredients
1 1/2 tablespoons butter
1 leeks, sliced, light green and white parts only
Salt
2 sprigs thyme, chopped
2 sprigs parsley, chopped
1 large farm-fresh egg
2-3 tablespoons half-and-half cream
Toasted bread or bagels

Directions
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, a pinch of salt and cook until the leeks are tender, about 2 minutes. Stir in herbs.

Grease a small ramekin with butter and add tender herbed leeks. 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 toasted bread or bagels.

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