Bacon & Leek Baked Eggs
Instructions
1.Preheat oven to 190C/375F/Gas 5. Lightly butter the base and sides of 4 ramekins or souffle dishes.
2.Trim off the tops and roots of the leeks and remove the outer layer. Cut the leeks in half lengthways, chop finely and wash thoroughly to remove any grit. Drain well.
3.Melt the butter with the oil in a small frying pan or wok and cook the leeks and garlic over a medium to low heat for 5 minutes and add the bacon, paprika, salt and pepper, stir frequently until soft but not browned.
4.Lower the heat and add the cream and nutmeg, cook gently for about five mins until the leeks are very soft.
5.Divide the leek mixture between the 4 ramekins and make a small depression in the centre, to allow the yolk to sit central. Break an egg into each, season lightly and cover with the grated cheese, sprinkle each with a little paprika.
6.Place the ramekins into a high sided baking dish and pour in boiling water to come halfway up the ramekins. Bake for about 10 minutes until the whites are set and yolks are still soft or longer if you prefer them well done.
And thats it!!
