Baked Egg and Leek

Ingredients

• soft butter (for the molds)
• 1 stalk leek
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp freshly chopped parsley
• Nutmeg (freshly grated)
• Salt
• 8 eggs
• 100 g crème fraîche
• pepper (ground)
• 80 g shredded cheese (e.g. Emmental)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Grease four small baking molds.

2. 2.

   Wash the leek, halve lengthwise, clean and cut into thin strips. Peel and finely chop the garlic. Sauté the leek in hot butter for 1-2 minutes until colorless. Mix in the parsley and season with nutmeg and a pinch of salt. Fill the molds. Whisk the eggs with crème fraîche, salt, pepper and pour over the leeks. Sprinkle cheese on top and bake in the oven for about 20 minutes until golden brown.

3. 3.

   Serve garnished with parsley.

4. 4.

   Optionally serve with baguette.