For my local dinner this week, I went for something simple – breakfast. It really must be one of the easiest meals to do locally – eggs and bread really form the basis of most good breakfasts. Eggs, butter, and cream from farms in Sonoma, baked with leeks and thyme from the farmer’s market, served with toasted Acme bread and bacon from Fatted Calf. To wash it all down, a Bloody Mary made from Happy Girl Kitchen‘s Spicy Tomato Juice and Hangar One vodka from Alameda’s St. George’s Spirits.
The inspiration for the eggs comes from The Wednesday Chef, who blogged about this egg recipe which comes from Camino Restaurant, in Oakland (even my recipe is local this week!). I tweaked it a little to avoid having leftover leeks and because I wanted two eggs, so I’m putting my variation here. It was really, really good. This might be my new favorite way to cook eggs.
Eggs Baked in Cream
Adapted from Camino
1 tablespoon butter
1 really large leek or two smaller ones, sliced, light green and white parts only
2 sprigs thyme, leaves roughly chopped
4 large farm-fresh eggs
About 2 tablespoons half-and-half
Salt Coarsely ground black pepper
Set a rack in the middle of the oven and preheat to 400 degrees.
Melt the butter over medium heat and add the leek, a splash of water ,and a pinch of salt. Cook until the leeks are soft, about 2 minutes. Add the herbs and divide the mixture evenly between two 1 cup ramekins.
Crack 2 eggs into each ramekin on top of the leeks. Add half-and-half to each so it just covers the egg. Sprinkle with salt and coarsely ground pepper.
Cook until the white is set, 10 to 14 minutes. Be careful because it won’t look cooked because of the cream on top. But, at about 14 minutes, the yolks were just about 75% cooked through. So, go a little less if you like your yolks yolky.