 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This would make a nice side for lunch. Recipe courtesy of Ingredients:
50 g butter or 50 g margarine |
4 small leeks, thinly sliced |
salt & freshly ground black pepper |
4 eggs |
4 tablespoons single cream |
4 parsley sprigs |
Directions:
1. Melt the butter in a saucepan. Add the leeks and cook, stirring, for 1 minute.
2. Reduce heat, cover and cook for a further 5 minutes until softened.
3. Season lightly & spoon into four ramekin dishes (custard cups).
4. Break an egg into each ramekin and add a spoonful of cream over each.
5. Sprinkle with salt and pepper and bake in a preheated oven at 200°C for 8-10 minutes or until the eggs are cooked to your liking.
|
|