15g Butter plus extra for greasing 1Tbsp Butter plus extra for greasing
225g Small Leeks Thinly sliced 8oz Small Leeks Thinly sliced
75-90ml Whipping Cream 5-6 Tbsp Whipping Cream
4 Small-Medium Eggs 4 Medium-Large Eggs
Serves 4
Preparation: 5 Minutes Cooking Time: 20 Minutes
- Preheat the oven to 190C/375F/Gas 5.
- Generously butter the base and sides of four ramekins.
- Melt the butter in a frying pan and cook the leeks over a medium heat, stirring frequently, for 3-5 minutes until softened and translucent, but not brown.
- Add 45ml/3Tbsp of the cream and cook over a low heat for 5 minutes, until the leeks are soft and the cream has thickened a little. Season to taste.
- Place the ramekins in a small roasting tin and divide the leeks among them.
- Break an egg into each ramekin, spoon over the remaining cream and season to taste.
- Pour boiling water into the roasting pan to come about half way up the sides of the ramekins.
- Place the roasting pan into oven and bake for about 10 minutes, until the mixture has just set.
- Serve straight away lovely with some warm freshly baked bread.
Cook’s Tip: This dish is perfect for Lunch or as a snack, the kids will love to cook this, as they’ll be amazed by how everyone loves it.
Variation: You can pretty much add anything you want to this dish, cooked bacon always works well and most kids love to add cheese to it as well, once you’ve made this a few times you’ll add whatever you want.
