Baked Leeks With Bacon And Gruyere Recipe

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   1.

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   Trim leeks about 2 inches beyond point where leaves start to darken.

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   Trim root end, keeping base intact.

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   2.

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   Slit leek lengthwise upward through leaves, leaving base intact.

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   By trimming only dark green parts of each half, more of leek can be saved.

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   3.

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   Soak trimmed leeks in a sinkful of cool water to loosen excess dirt, then rinse leeks in cool running water, pulling apart layers with your fingers to expose any clinging dirt.

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   4.Arrange leeks in a single layer in a steamer basket or possibly steamer insert.

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    Carefully place basket over pot of vigorously boiling water-, cover and steam till tip of knife inserted in thickest part of leek meets no resistance, about 10 min for leeks I inch thick, about 12 min for leeks 1 1/4 inches thick.

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    5.

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    Adjust oven rack to center position and heat oven to 350 degrees.

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    Fry bacon in small skillet over medium-high heat till fat is rendered and bacon is crisp, 3 to 5 min.

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    Drain fat and set bacon aside to cold.

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    6.

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    Whisk egg, lowfat milk, chicken stock, and salt and pepper to taste in small bowl.

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    Stir in Gruyerere cheese.

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    7.

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    Arrange leeks in a single layer in baking dish.

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    Pour egg mix over

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    leeks, sprinkle with bacon bits and bread crumbs.

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    Bake till top is browned and egg mix is set, about 30 min.

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    Sprinkle with parsley and serve immediately.

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    Nationality: USA Course: vegetable Season:any Methods: steamed, baked

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    Start to Finish 1 hour Preparation 10 min Attention 45 min Finishing a minute or possibly less

* Per serving · 4 servings · Values may vary.