CREAMY LEE K AND CORN BAKED EGGS

Hands-on time: 25 min­utes To­tal time: 1 hour Makes: 4 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

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

parts only)

¼ tsp each salt and pep­per

1 ½ cups frozen corn

2 tbsp chopped fresh pars­ley

4 eggs

6 tbsp whip­ping cream (35%)

¼ cup crum­bled goat cheese (chèvre)

pinch nut­meg

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.

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