Egg Baked in Cream

Ingredients

• 1 tablespoon butter
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    335 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 11 grams protein; 227 milligrams cholesterol; 247 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 1

Preparation

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.
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.

20 minutes