The perfect brunch dish, creamy leeks, cheese & eggs baked in the oven until golden & bubbly. You can make individual servings in smaller dishes
if you like. Serve with crusty bread to mop up all that creamy sauce!
Serves 2-easily doubled Approx £1 per person
Prep time 5 minutes Cooking time 20-25 minutes
2 small leeks, thinly sliced
150ml double cream
100g grated cheddar
salt & pepper
knob of butter
Pre-heat the oven to 180Fan/200C/Gas6
Butter the inside of an ovenproof dish.
Melt the butter in a large frying pan over a medium heat & add the butter & oil.
Add the leeks & cook until soft then add the cream. Allow it to warm through until just bubbling then add 2/3 of the cheese & stir until melted. Season with a little salt
(there is plenty in the cheese!) & pepper.
Transfer the leek mixture to the ovenproof dish & make 2 wells. Carefully crack an egg into each well. Sprinkle over the rest of the cheese.
Place the dish into a roasting pan & pour boiling water in so it comes halfway up the side of the dish.
Bake in the oven for 10 minutes for a soft set egg or 15 minutes for a firmer egg.