Sick of scrambled eggs? So over omelets? Baked eggs are a luxurious departure from the norm. Serve with thick slices of toast for a full breakfast or even a fun and unexpected dinner.
|2 tablespoons panko bread crumbs||1 tablespoon minced fresh chives plus 1/2 teaspoon for garnish|
|2 tablespoons finely grated Parmesan cheese||Kosher salt and freshly ground black pepper|
|3 tablespoons olive oil||4 large eggs|
|1 tablespoon unsalted butter||1/2 cup cream or half and half|
|1 (about 1 to 1 1/2 cups) large leek, trimmed, cleaned, white and green parts finely chopped|
Preheat the oven to 400.
Mix the panko and the Parmesan together in a small bowl.
Heat the butter and olive oil in a 10-inch skillet over medium-low heat until the butter fully melts. Add the leek, chives, a pinch of kosher salt and a few turns of freshly ground black pepper. Cook until the leek is just tender but not browned, about 3 minutes.
Add the panko and Parmesan and cook, stirring constantly, for 30 seconds.
Spoon the leeks and panko into the bottom of 4 5-oz. oven-safe ramekins, dividing evenly.
Crack an egg into each ramekin, and top each with 2 tablespoons of cream.
Transfer the ramekins to a baking sheet and cook for 8-12 minutes, or until the whites are firm, the yolk is just set and the cream is bubbling. Garnish with the reserved chives before serving.
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