Soft-set eggs and silky braised leeks make for elegant brunch fare; bake them in individual dishes and serve with toast. The leeks can be made ahead, and any leftovers are fantastic in an omelet or grilled cheese sandwich. – Rachel P.
3 leeks, halved and thinly sliced
1 bulb fennel, halved and thinly sliced (optional)
1 tbsp. butter
1 tbsp. premium extra-virgin olive oil
1 tbsp. 18-Year Traditional Balsamic Vinegar
½ tsp. salt
6 large eggs
1. In a medium saucepan, heat the butter and oil on medium-low. Add the leeks, fennel (if using) and salt, and cook, stirring occasionally, until the leeks are soft and translucent but still holding their shape, about 15 minutes.
2. Add the balsamic vinegar and cook for 15 minutes more, stirring often and turning up the heat if necessary, until the leeks have almost melted into each other.
3. Preheat the oven to 400 degrees.
4. Spoon the leeks into six ramekins, about ¼ cup in each (alternatively, use one large dish). Crack an egg into each one and grind some pepper overtop.
5. Bake until the white is set, about 8-12 minutes, depending on whether you like runny yolks.