Baked Eggs, recipe
Eggs are high in protein, cheap and fast to cook
ingredient. Very versatile, eggs can be the star of a main meal. My mum used to
bake them together with leftovers vegetables, we used to called it ‘panelinha’,
which means little pan. The outcome was different each time she made it, pending what we had in
the fridge leftover. However, it can made with your favourite vegetables,
design your own signature dish. Great recipe for thrifty times.
ingredient. Very versatile, eggs can be the star of a main meal. My mum used to
bake them together with leftovers vegetables, we used to called it ‘panelinha’,
which means little pan. The outcome was different each time she made it, pending what we had in
the fridge leftover. However, it can made with your favourite vegetables,
design your own signature dish. Great recipe for thrifty times.
Baked Eggs Recipe
Yield: 4 portions (main)
Ingredients
300g potatoes, finely sliced
150g leeks, sliced
4 fresh organic eggs
white sauce:
55g unsalted butter
55gr plain flour
600ml semi-skimmed milk, cold
sprigs of thyme to taste, I use 3, save some for decoration
salt and pepper to taste.
Parmeggiano Reggiano, grated for decoration
Method
- Peel and slice the potatoes finely with the help of a mandolin and slice the leeks cook them in separate pans in salted water for 5-7 minutes. Drain well and reserve.
- Pre-heat the oven to 180C (fan assisted) and 200C (conventional)
- Buy ready-made or make the white sauce: Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the flour, until incorporated. Gradually pour in the cold milk, whisking constantly.
- Return the pan to the medium heat, add the sprig of thyme in a bundle and bring to the boil, still whisking. Reduce the heat and simmer the sauce gently for 5 minutes, stirring occasionally. Taste and season with salt and pepper. At this point you can add any cheese, if desired. Remove the sprigs of thyme. Reserve. It makes about 600ml of white sauce.
- Assemble the dish: in a ovenproof buttered dish add the potatoes, and layer of leeks on top. Pour the white sauce over the leeks. I make them in individual ramekins as it allows to cook each egg according to each individual taste. But feel free to make in a family size dish.
- Break the eggs on top of the white sauce. Place the dish in the oven for 15-20 minutes, depending how you and your guests/family like their eggs.
- Decorate with grated Parmesan, thyme and a pinch of cayenne pepper. Serve straightaway with salad and a nice crusty bread.
This recipe was first published at Great British Chefs blog: here
I am a contributor to Great British Chefs blog and this recipe was specially written for them