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Exchange Over Eggs!

April 14, 2005 from Delicious! Delicious!

creamy eggs.jpg


Mr. R. reclines with his coffee and newspaper. Lauren is occupied with a very large stack of papers. A yawning Miss A. comes in just as Caryn is serving individual ramekins of creamy eggs to each place setting. She plops her actress body in a chair and helps herself to the fresh fruit salad in the center of the table.

Caryn turns to leave just as the air is broken with the bass of Mr. R.'s voice.

MR. R.


Caryn stops. Mr. R. continues without looking up from the paper.


Would you be interested in traveling with us on this upcoming movie?

Lauren and Miss A. simultaneously inhale. Caryn casually shrugs her shoulders.



MR. R.

Good. Lauren will hide you in the budget as my assistant.

Lauren whips her head toward Mr. R., her jaw hanging loosely on its hinge. Mr. R. turns the page of his paper.

Caryn spins around on her heels and exits, but not before shooting an ever-so-slight smirk in the direction of the ladies.

Creamy Baked Eggs

4 eggs
2 TB. butter
1 large leek (or 2 small), sliced thinly
1 TB. fresh rosemary, chopped
1/4 cup + 4 tsp. heavy cream
salt and cracked pepper

1. Preheat oven to 375 degrees.
2. Melt butter in small skillet over medium heat. Lightly butter 4 small ramekins (about 4 oz. each) with some of the melted butter from the skillet.
3. Add the leeks and rosemary to the skillet and cook until leeks are soft, stirring frequently. Add 1/4 cup of cream and simmer until the cream is slightly thickened. Season with salt and pepper to taste.
4. Divide the leek mixture into the four ramekins. Carefully break an egg in each ramekin. Drizzle 1 tsp. of cream over each egg to cover. Lightly season.
5. Place ramekins in a hot water bath and bake for 12-18 minutes, depending on desired firmness of yolk. Be careful not to overcook; when whites are just set, yolks will be soft. Remove ramekins from bath and serve.

Serves 4.