Sunday, April 3, 2011

Braised Leeks & Eggs

Here's another kind of fancy looking dish. I saw in this in a magazine and have been anxiously waiting for leeks to reappear in our boxes, which I knew was inevitable. I had never seen a dish made with this combination of ingredients before, but I was intrigued after seeing a picture and reading a description. There was no recipe because it was an article on a restaurant, this being one of their most popular dishes, so I basically had to make this up based on the little information I had. The combination of leeks, egg and mustard turned out absolutely delicious! It might look a little complicated, but I promise it's worth the effort and is on the table in less than an hour from when you start.

Braised Leeks & Eggs

2 medium-sized leeks

1 tbsp olive oil, plus more for drizzling on leeks

sea salt

ground black pepper

4 slices of bread

1 clove garlic

1 ½ tbsp prepared mustard*

2 tbsp butter, plus more for cooking the eggs

1 tbsp olive oil

Shredded mozerella cheese

2 eggs

Preheat oven to 350 degrees.

Trim the tops of the leeks and save for another recipe. Cut the leeks in half lengthwise and wash carefully to remove any dirt. Don't worry about how much water gets trapped in between the leaves as the water will help to cook them.

Put the leeks into an oven proof pan or casserole dish. You may have to do some additional trimming to make them fit, but you can save these bits for the croutons.

Arrange the leek halves into pairs and then drizzle them with olive oil and sprinkle with salt and pepper.

Cover the pan with aluminum foil and put into the oven for 15 minutes.

While the leeks are cooking, mince the garlic and roughly chop any of the leek trimmings you may want to use for the croutons.

Cut the bread into medium sized cubes.

In a large skillet over high heat, add the butter, 1 tablespoon of olive oil and the garlic, stirring constantly. When the garlic just begins to brown, add the leek trimmings if you are using them. Stir constantly to prevent burning. Once the leeks have become translucent, add the mustard. Stir until combined, and then add the bread cubes. Stir until combined and then spread out the bread mixture on a baking sheet. Bake at 350 degrees for about 15 minutes, stirring every 5 minutes or so to prevent burning.

After the leeks have been in the oven for 15 minutes, remove the aluminum foil and top the leek pairs with mozzarella cheese. Use as much or as little cheese as you want.

Put the leeks back into the oven for an additional 15 minutes.

Once the croutons are finished cooking, remove them from the oven once and set them aside to cool.

Once the leeks are finished cooking, remove them from the oven and set them aside.

Fry two eggs. Place each pair of leeks on a plate and top each with a fried egg. Arrange the croutons around the egg.

Bon Apetit!

*You can use any kind of mustard you like for this. I happened to have some hot and spicy mustard on hand, so I used that.

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