Baked Eggs with Traditional 18 Year Dark Balsamic-Braised Leeks
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.
Baked Eggs with Balsamic-Braised Leeks
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
6
Prep Time
15 minutes
Cook Time
12 minutes
Soft- set eggs and silky braised leeks make for elegant brunch fore; 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.
Author:Allan Hussey
Ingredients
3 leeks, halved and thinly sliced
1 bulb fennel, halved and thinly sliced (optional)
1 tbsp. butter
-
1 tbsp. Varietal Extra Virgin Olive Oil
-
1 tbsp. 18 Year Traditional Dark Balsamic Vinegar
½ tsp. salt
6 large eggs
Black pepper
Directions
In a medium saucepan, heat the butter and EVOO on medium-low. Add the leeks, fennel (if using) and salt. Cook, stirring occasionally, until the leeks are soft and translucent but still holding their shape, about 15 minutes.
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
Preheat the oven to 400 degrees.
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 on top.
Bake until the white is set, about 8-12 minutes, depending on whether you like runny yolks.
Recipe Video
Recipe Note
For an extra flavourful boost, add some aged white cheese on top of the mixture before baking!