Egg Baked in Cream

1. 1

   Set a rack in the middle of the oven and preheat to 400 degrees.

2. 2

   In a small saute pan, melt the butter over medium heat.

3. 3

   Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes.

4. 4

   Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.

5. 5

   Crack the egg into the middle of the dish.

6. 6

   Add enough half-and-half to barely cover the white.

7. 7

   Sprinkle with salt and coarsely ground pepper.

8. 8

   Cook until the white is set, 8 to 12 minutes.

9. 9

   Serve with grilled or toasted bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.