Recipe Servings: 4 portionsRecipe Preparation Time: 5 minutesRecipe Cook Time: 15 minutes
2 Tbsp Lucini® Extra Virgin Olive Oil
, plus more for the ramekins2 cloves garlic, finely chopped2 cups leeks, white parts, thinly sliced and rinsed1/4 cup dry sherry or dry white wine3/4 teaspoon nutmegSalt and freshly ground black pepper to taste4 large farm fresh eggsGarlic Chvie & Dill Pistou
Preheat the oven to 375 F. Coat the base and sides of 4 ramekins with a touch of oil and set aside.Heat the 2 tablespoons of olive oil in a sauté pan and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent but not browned, about 6-8 minutes. Add the sherry, nutmeg and a sprinkling of salt and pepper. Continue cooking another 2 minutes or until the leeks are soft and the sherry has evaporated.Place the ramekins on a baking sheet and divide the leek mixture evenly among them. Carefully break an egg in each and sprinkle with salt and pepper.Place the baking sheet in the center of the oven and bake for about 15 minutes, or until the eggs are set. Spoon the pistou (click here for the recipe
) over the top and serve with toasted whole grain bread brushed with more olive oil.Tips & Notes~To add a touch of decadence you can add about 1/2 cup of cream to the leeks halfway through the cooking.
A fresh, farm-raised egg baked atop buttery sautéed leeks and served with a savory chive pistou is as delicious as it is visually appealing. Add a touch of indulgence with a dollop of creme fraiche and serve with toasted Italian country bread.