These baked eggs taste so decadent and rich that they must be time-consuming, right? No way! They're a cinch to prepare. Serve with toast points and a simple salad for a fancy weeknight meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2014
- 1 tablespoon butter
- 2/3 cups diced leeks (white and light green parts only)
- 1/4 teaspoon each salt and pepper
- 1 1/2 cup frozen corn kernels
- 2 tablespoons chopped fresh parsley
- 4 eggs
- 6 tablespoons whipping cream 35%
- 1/4 cup crumbled goat cheese
- pinch nutmeg
MethodIn skillet, melt butter over medium heat; cook leeks, salt and pepper, stirring occasionally, until softened, about 4 minutes. Stir in corn; cook, stirring occasionally, until tender, about 3 minutes. Stir in parsley. Divide among four greased 6-oz (175 mL) ramekins.
Crack 1 egg into each of the ramekins; drizzle with whipping cream. Sprinkle with goat cheese and nutmeg.
Place ramekins in 8-inch (2 L) square baking dish; pour enough hot water into baking dish to come halfway up sides of ramekins. Bake in 375 F (190 C) oven until whites are set but still jiggle slightly and yolks are still runny, 25 to 28 minutes. Let ramekins stand in water in pan for 10 minutes before serving.
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 274 mg
- Sugars 3 g
- Protein 10 g
- Calories 254.0
- Total fat 18 g
- Cholesterol 224 mg
- Saturated fat 10 g
- Total carbohydrate 15 g
- Iron 11.0
- Folate 27.0
- Calcium 6.0
- Vitamin A 27.0
- Vitamin C 10.0