CREAMY LEE K AND CORN BAKED EGGS
Hands-on time: 25 minutes Total time: 1 hour Makes: 4 servings
These baked eggs taste so decadent and rich that they must be time-consuming, right? Nope! They’re a cinch to prepare. Serve with toast points and a simple salad for a fancy weeknight meal.
1 tbsp butter
⅔ cup diced leek (white and light green
¼ tsp each salt and pepper
1 ½ cups frozen corn
2 tbsp chopped fresh parsley
6 tbsp whipping cream (35%)
¼ cup crumbled goat cheese (chèvre)
In skillet, melt butter over medium heat; cook leek, 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 ramekins. Crack 1 egg into each ramekin; drizzle with cream. Sprinkle with goat cheese and nutmeg. Arrange 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 oven until whites are set yet still slightly jiggly and yolks are still runny, 25 to 28 minutes. Let ramekins stand in water in pan for 10 minutes before serving.
PER SERVING: about 254 cal, 10 g pro, 18 g total fat (10 g sat. fat), 15 g carb (2 g dietary fibre, 3 g sugar), 224 mg chol, 274 mg sodium. % RDI: 6% calcium, 11% iron, 27% vit A, 10% vit C, 27% folate.