Baked Egg Skillet
with Leeks and Asparagus
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
6 Servings
As featured in the:
Mar. 29, 2017 Coupon Book
Recipe Category
Ingredients
2 tbsp. extra virgin olive oil
2 tbsp. butter
2 leeks, cut in half (thoroughly rinsed and sliced across into ⅛” thick slices)
salt
black pepper
1 bunch asparagus, ends trimmed & peeled (pencil asparagus only need to be trimmed not peeled, cut into 2″ lengths)
12 eggs
¾ cup heavy cream (divided)
2 sprigs thyme (leaves picked, lightly minced)
1 tbsp. tarragon leaves (minced)
6 tbsp. parmesan cheese (grated)
toasted bread
Instructions
Preheat the oven to 400°F. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and season lightly with salt and pepper. Cook the leeks over medium heat, stirring often until they become translucent and soft for about 7 to 10 minutes. Add the asparagus pieces to the pan and cook for 2 minutes more. Remove the pan from the heat and set aside.
Using six 8 oz. ramekins or skillets, divide the vegetable mixture into portions. Crack two eggs in each ramekin. Add 2 tbsp. of heavy cream to each portion and top with the thyme, tarragon. Salt and pepper to taste.
Sprinkle 1 tbsp. Parmesan cheese on top of each portion and bake uncovered on a sheet tray in the oven until the eggs are cooked to desired temperature, about 8 to 10 minutes for a medium runny egg (make sure whites are thoroughly cooked). Serve hot with toasted bread for garnish.
Recipe By:
Prep + Cook Time:
30 mins
Serving Size:
6 Servings
As featured in…
Mar. 29, 2017 Coupon Book
