Camino's Egg Baked in Cream

Can a dinner be called adorable? If, say, it consists of one delicate little egg sitting sweetly atop a bed of herbed, tender leeks, bathed in a fillip of cream and gently dusted with salt and pepper, then I would say yes. Besides, anything served in a nice, white ramekin is just so cute. Did I just lose all my male readers with that? I'm sorry, don't leave. You'll want to eat this, too, I promise. Besides, the ramekin was my idea. If you have a cazuela, or other ceramic dish that's a little bigger than a twee little ramekin, you can turn this into a two-or-three egg meal in a flash.

The recipe comes from Camino in Oakland and is just right for those solo dinners at home, though it's also easily multiplied so that everyone at your table can have their own little ramekin. In fact, I recommend that no matter how many people you're cooking for, you make an extra pile of the herbed leeks. (1/4 cup of leeks just feels...unnecessarily fussy.) What do you do with extra cooked leeks? Oh ho ho. Do you have an hour? Stir them into pasta or leftover rice. Use them as sandwich filling or to give scrambled eggs an edge. Mixed with boiled potatoes and milk and puréed, then thinned as desired, you can have anything from leek mashed potatoes to shortcut potage Parmentier (not to mention vichyssoise). They keep well in the fridge for a bit and deepen their flavor as the hours go by and seem to be one of the most useful vegetables ever.

I love useful vegetables.

Anyway, that's about the hardest part of the recipe, cleaning the leeks, that is. I cooked them longer than the recipe called for, about ten minutes, because I like stewy leeks that grow sweeter with each passing minute. Cooking the leeks for just two minutes gives them a bit more bite. Do as you like best. I piled a small amount of the leeks into a ramekin, cracked an egg over the top, poured a few spoonfuls of half-and-half on top and did some artful pepper-cracking. After exactly 12 minutes in a hot oven, I pulled out a savory-sweet baked egg, cream bubbling at the edge, white set just so, and yolk still gorgeously runny.

Ooh, runny yolks. The best part, wouldn't you say?

Armed with a heel of crusty bread, I polished off my adorable dinner in minutes. Eyeing the remaining leeks in the pan, and the oven I'd serendipitously left on, it only took me a few seconds to decide to make a second helping.

Adorable, schmadorable. These are good.

Egg Baked in Cream
Serves 1 with leftover leeks for many uses

1 1/2 tablespoons butter
4 leeks, sliced, light green and white parts only
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
1 large farm-fresh egg
About 2 tablespoons half-and-half
Coarsely ground black pepper
Grilled or toasted bread slices

1. Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.

2. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Comments

[Victoria]

So I have been thinking about you. Soon, I suppose, the picture at the top of you blog will change to a scene I don't recognize, that only resonates with me because it will be where you are.

But you've promised us you will still be "The Wednesday Chef".

We're holding you to it!

[tara]

Yum. Exactly the sort of thing for breakfast, lunch or dinner. Shredded Brussels sprouts would also make a fine addition to the base. I think cooking the leeks longer was the right choice.

[Adrienne]

Adorable INDEED. I love baked eggs, and though I usually go with tomatoes as accompaniment, I happen to have some leeks in the fridge at just this very minute. Looks like dinner to me!

[Diana Pappas]

This is one of those magical moments where I have every single ingredient you speak of in my refrigerator, ready to be called into action later today! AND how fitting, I have a gorgeous loaf of no-knead bread that I made last night. Stars have aligned, time to eat!

[Tracy]

Oooh, thanks for this! I love eggs for dinner. An egg steamed on a bed of wilted spinach from Judith Jones' book was dinner the other night, and uova al purgatorio is another favorite. Always with a hunk of good bread, naturally. I'll be making this as soon as I can procure some leeks. Thanks for continuing to offer us such treats during what must be a very busy time.

[The Leftoverist]

a) Baked eggs have always been irresistible to me b) Leeks are indeed useful c) Can't imagine how you're finding time at all to cook right now--it's lucky for us.

[TheKitchenWitch]

The runny yolk is definitely the best part! What an adorable (and delicious looking) dinner!

[Rachelino]

This is a perfect idea to make something that lifts out of the ordinary to something special when you don't have much in the way of fresh fruit and veg (or protein) in the house. The ramekin does indeed make things adorable.

[Janet]

Wow, this sounds incredible. Leeks! Butter! Cream! Runny eggs! Must make this soon.

[Jennifer Hess]

Wow. So simple but what a fabulous combination.

[cristen]

thanks for helping me decide what to make for supper! easy peasy!

[Jennifer]

This recipe is darling and delicious. It's a win-win.

[Kate]

I'm a solo eater and I've learned that sizing things up in ramekins is perfect for portions, presentation, and decreasing how much food i end up throwing away...brownies, a spaghetti squash gratin, mac and cheese...much more fun in a ramekin!!

[Bobbi]

Yum! That's all I got to say....

[Jason Mitchell]

OMG, wow that looks amazing. I looove eggs like that when the yolk runs all over the rest of the food. I'm hoping that you decided to use organic free range eggs when you made this. There is this great video http://www.youtube.com/watch?v=pJKogEGnCJE that talks about why you should eat organic. I especially like getting eggs from the farmers market as they usually taste so much yummier when they run all over my plate.

[Christine]

Yerm

[Grace]

Your writing and your food are the tops! Thanks for the double dose of delight.

[jenny]

you had me with the photo of the ramekin. seriously heart ramekins! seriously think this sounds delish. seriously love how much you've been posting. (hope this means that the moving details are readily sorting themselves out.)

[notyet100]

drooling here...:-)

[Gadia]

you make me happy to come home and make dinner.

[Honeybee]

Mmmh, good. I'm seven months pregnant and haven't developped any strange eating habits but I definitely crave eggs more than I normally do. It's a sign, I should think! Thank you for providing just the recipe for me!

[small kitch cara]

We've been making the leek confit (http://www.biggirlssmallkitchen.com/2008/11/jordanas-veggie-birthday-wish.html) Molly Wizenberg wrote about in Bon Appetit since the day we started the blog. You're right: it's so useful! It even made it into ciabatta stuffing at Thanksgiving.

[Diana]

Ooh-- I am so going to try this one.

[Katie]

Oh, yes, certainly adorable! And so homey and comforting and simple and nostalgic. As a kid, whenever my Mom and I might get a girls night alone, this is what we would make! I haven't made eggs baked with leeks like this in years, but I used to add a bit of balsamic vinegar and a handful of crumbled Roquefort to the leeks before topping with the egg. Yum! I might have to make it for dinner tonight! Thank you!

[Tracy (Amuse-bouche for Two)]

A second helping...how could you not? You did the right thing. I just hope you had another heel of crusty bread...

[Vicki]

Oh, I love these! I make a baked egg ramekin dish that has procuitto
in the bottom, a tomato slice, basil leaves, egg, cream, s&p on top and grated parmesan and bake as you said -- it is heavenly!

[erin]

Yum, that sounds like the perfect blend of my husband's tastes and my own...he's the egg and me, I'm the leeks and cream. Mmm!

[Luisa]

Victoria - don't worry, I'll still be here! :-)

Diana Pappas - I love it when that happens! Hope you had a nice dinner.

The Leftoverist - I'm barely keeping it together! :) Nah, it's not that bad. But things are going to get hairy once the movers pack up my kitchen.

Grace - thank you!

Jenny - they are, indeed. It's hair-raising, but so far manageable. I think next week is crunch time.

Gadia - your comment MADE MY DAY. Seriously.

Cara - that confit is totally wonderful. Of course it is!

Katie - love the addition of Roquefort and vinegar to cut the richness. So hungry!

Tracy - I did, thank goodness.

[Shawncita]

Love! Thanks for sharing! And I totally heart your teensy ramekin!
Shawncita

[Erika from The Pastry Chef At Home]

Yes dinner can be adorable, especially when you photograph it like you would a baby...with smiles and love.

I haven't made eggs this way in a looong time and now you have inspired me! :)

[Elizabeth]

This looks lovely! It's so hard cooking for one sometimes. This seems just perfect.

[Peter]

Don't worry, the guys are still here. The food is too good to give up...

[Meg]

I Love the looks of this! I'm a big fan of leeks and am always looking for an excuse to buy them. Cant wait to try.

[Julia]

So, I LOVE the look of this dish but I have a lactose-intolerant household. What could one use instead of cream? Or would using anything else be committing a culinary atrocity?

[Andrea]

I love the idea of this recipe and I am going to make it right this very minute. Thanks for the inspiration and happy packing.

[Luisa]

Julia - You're really only using a spoonful or two of half-and-half per serving. Is that enough to set off the intolerance?

[Patricia]

I've made Chocolate and Zucchini's version of this several times (http://chocolateandzucchini.com/archives/2003/12/oeuf_cocotte.php), but have had problems with it cooking unevenly since i moved houses and ovens so am trying different recipes.. Do you put this in a water bath to cook?
congrats on the book and move!

[Carrie @ Deliciously Organic]

Leeks, eggs, butter, cream...could there be a better way to end the day? Lovely post.

[SolCat]

I made this last night for my husband and I after he got home from a very long day. It tasted wonderful! I wasn't expecting so much flavor out of such simple ingredients, and they went together wonderfully; the eggs, the cream, and the leeks. You take wonderful pictures, too, making it very easy to see if I'm on the right track. Thanks so much!

[Mouse Bouche]

I just discovered baked eggs and am a convert. they just look so purty. and anything baked in cream sounds so civilized and lovely. will have to try this.

[Allison]

Thanks so much for this. I am new to your blog, but you have inspired me to cook and eat and maybe even write about it too. Although every thing I make lately, I forget to photograph it....we just dive in and then it's too late!

We had these eggs for bunch on Saturday....and again on Sunday too! And they were divine.

(PS We also loved the corn. And then didn't know how to explain our excitement about corn. It seems so odd to be excited about frozen corn!)

[Katie]

MMM - loved this dish (with a little splash of hot sauce for good measure). And LEFTOVER LEEKS - they were really fabulous on a fluffy baked potato with a scoop of cottage cheese and.. yes, chili garlic sauce. Hot sauce makes everything better!

[rach]

A most lovely lunch or supper. We had baked eggs in little ramekins a lot when we were growing up. I loved both the egg and the single portion (individual portions are so nice when you are one of 3 children, all for you).
A timely reminder, I will have this next week.
We are both devoted to your kale and ricotta pasta by the way, it's become a fixture around here

[California (state) health insurance]

This is lovely! Easy, looks fantastic, and I'm sure it will taste like heaven. Thanks for sharing the recipe.

[Andrea]

I made this the night you posted it and I loved it! Hope that your transition is going well.

[amelia]

oh pistachio, very festive :)
I bet these are delicious also with Early Grey tea leaves (instead of pistachio)

[Melody Wey]

This recipe is simply perfect! It's an easy, no fuss dinner fix for nights short on time (or want).

I've made this twice now- the seond time using leftover Brussels sprouts in place of the leeks and adding two chopped sun-dried tomatoes. Festive and seasonal. Thanks for great recipe:)

[Ashley]

This reminds me of a dish I've been making from Judith Jones' new cookbook, The Pleasures of Cooking for One called steamed eggs in a nest of greens. I can't wait to try this vegetable meets egg variation.

[tastaturen]

I loved the recipe. The egg-baked in cream looks amazing! But I am a bit lazy and hate the cleaning the leeks part.

[Anne]

Omg- this looks sooo good! And to think, I just swore off heavy cream until the weekend. Ugh! Might have to make an exception. :)