Simple Recipes for Every Day
Shirred Eggs with Leeks
- Serves: 6
- Prep Time: 10 min
- Cook Time: 20 min
Ingredients
- 2 tablespoons salted butter, plus more for greasing
- 1 large red bell pepper, thinly sliced
- 1 leek, trimmed and minced
- 1 bunch green onions, white and light green parts only, minced
- 6 large eggs
- 12 tablespoons heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 ounces freshly grated Parmesan cheese
- Chopped fresh flat-leaf parsley and/or chives, for serving
- Crusty bread, for serving
Ingredients
- 2 tablespoons salted butter, plus more for greasing
- 1 large red bell pepper, thinly sliced
- 1 leek, trimmed and minced
- 1 bunch green onions, white and light green parts only, minced
- 6 large eggs
- 12 tablespoons heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 ounces freshly grated Parmesan cheese
- Chopped fresh flat-leaf parsley and/or chives, for serving
- Crusty bread, for serving
Method
Preheat the oven to 375°F. Grease 6 ramekins with butter and arrange them on a rimmed baking sheet.
Melt the butter in a small skillet over medium heat. Add the bell pepper, leek, and green onion. Cook, stirring occasionally, until the bell pepper is tender, about 6-7 minutes.
Divide the mixture evenly among the prepared ramekins, creating a small well in each one. Carefully crack one egg into each well, then top each egg with 2 tablespoons of the heavy cream. Season with salt and pepper, then sprinkle on some of the Parmesan.
Bake until the egg whites are barely set and yolks are still runny, 10 to 15 minutes. (The eggs will continue to cook after they come out of the oven). Garnish with parsley and/or chives, if desired. Serve warm with crusty bread alongside.