Egg Baked in Cream
Published November 28, 2009
Tony Cenicola/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (1 servings)
20 grams carbs; 227 milligrams cholesterol; 314 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 21 grams fat; 3 grams fiber; 358 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Very good. Used 4" diameter ramekin with 2 eggs. Warmed the half and half a bit before pouring over eggs. Took 13 mins for a soft, barely runny egg.
Stovetop version. Heat about 1/2 inch water in a saucepan to simmer point. Add empty ramekin, and, with a spoon, smear the inside with butter. The water should reach halfway up the sides of the ramekin. Add some chopped fresh or dry herbs (I like tarragon), break an egg in, season, add ramekin to saucepan and cover the pan, reduce heat if water boils too vigorously, bake about 5-6 minutes to set the white and keep the yolk still runny. Remove ramekin carefully without burning yourself and enjoy.
Buttered a small ramekin, smeared Costco pesto in the bottom, cracked in one egg, and covered white with heavy cream about 2 T. Ready in 10 minutes at 400 in toaster oven. Tasty.
Made as written except I followed Andreas advice and omitted the herbs. Served with rosemary olive toast on the side. Delicious and easy breakfast.
I love this and I never eat eggs. I used a shallot and heavy cream bc that’s what I had on hand. I thought it was finished at the ten minute mark. Jammy slightly runny egg. Scooped it onto a piece of toast. Yum!
Let the egg rest to finish desired yolk texture