Week 3: Baked Eggs With Creamy Leeks

Vegetable ingredient: Leeks.


For week 3, I also attempted to make a dish I had made before. It's from the "Four Ingredient Cookbook" by Joanna Farrow (not in print anymore).

Ingredients:
1 table spoon butter plus extra butter for greasing8 oz small leeks, thinly sliced5-6 table spoons whipping cream4 medium/large eggs

Instructions:

Prehead oven to 375 F, butter 4 ramekinsMelt butter, cook leaks over medium heat for 3-5 minsAdd 3 table spoons of the cream, cook over low heat for 5 minsPlace ramekins in a small roasting pan and divide the leeks among themBreak an egg into each, spoon over the remaining cream, seasonPour boiling water into the roasting pan, transfer pan into oven, bake for about 10 mins

Verdict: 4.5/10


This dish was so-so (definitely not as good as I had remembered it). Plus, I'm not really a fan of leeks. (I do like eggs, though). It also wasn't really enough to feed two hungry people (this is more of an appetizer for 4). Would I make this dish again? Probably not. I think I should turn to new recipes from now on.