Thursday, December 10, 2020

Baked Eggs with Winter Vegetables


Ingredients

2 tablespoons butter
2 medium leeks, halved and sliced
1 lb brussels sprouts, halved ad quartered
5 oz spinach, about 1 large bunch, chopped
sea salt and pepper
1/4 cup parmesan cheese
4-8 eggs
crusty bread


  • Preheat the oven to 425.
  • Heat a cast iron pan over medium-high heat. Add the butter and cook until it foams. Add the leeks and sauté, stirring occasionally, until soft and slightly browned along the edges, 3-4 minutes.
  • Push the leeks aside and add the brussels sprouts. Sauté, stirring occasionally, until the sprouts are caramelized, 7-8 minutes.
  • Add the spinach to the pan and sauté, stirring continuously, until the spinach is barely wilted, about 1 minute.
  • Remove the pan from heat. Sprinkle the vegetables with salt and pepper to taste and the parmesan cheese if using. Crack the eggs over the vegetables, taking care to keep the yolks intact. I find it useful to make a little depression in the vegetables with a spoon to dump the whites into, followed by the yolk.
  • Transfer the pan to the oven and cook until the whites are set, but the yolks are still runny, 8-12 minutes. Serve immediately.