LEEK EGG BAKE RECIPES

BAKED LEEK CASSEROLE RECIPE - FOOD.COM

Baked Leek Casserole Recipe - Food.com image

A easy side recipe. I have not made this, from Pol Martin Cookbook. Cooking time does not include the time it take to cook the leeks before preparing the dish.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
4 cooked leeks, white parts only, drained and chopped
4 eggs, beaten
2/3 cup flour
1/4 teaspoon nutmeg
1 1/2 cups milk
1 pinch paprika
salt, to taste
black pepper, to taste

Steps:

preheat oven to 375*F (190*C).
butter baking dish.
place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
add paprika, nutmeg and milk, season well, mix together with whisk.
pour mixture into baking dish and bake for 40 minutes in oven.
slice and serve.

Nutrition Facts : Calories 288.5, FatContent 11.7, SaturatedFatContent 5.6, CholesterolContent 231.9, SodiumContent 153.5, CarbohydrateContent 33.2, FiberContent 2.2, SugarContent 4, ProteinContent 12.8

POTATO AND LEEK EGG BAKE RECIPE | MARTHA STEWART

Potato and Leek Egg Bake Recipe | Martha Stewart image

Serve this Potato-Leak Egg Bake with Hearty Pork Sausages.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Number Of Ingredients 9

Ingredients

1 pound small round potatoes
10 large eggs
3/4 cup whole milk
3/4 cup heavy cream
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh chives (from 1 bunch)
2 tablespoons unsalted butter
1 large leek (white and pale-green parts only), thinly sliced crosswise and washed well (about 1 cup)
1 tablespoon fresh thyme leaves

Steps:

Preheat oven to 350 degrees with rack in upper third. Place potatoes in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat; reduce heat and simmer until potatoes are easily pierced with a knife, about 8 minutes. Drain potatoes, let cool, and cut into 1/4-inch-thick rounds.
Whisk together eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon pepper, and chives until thoroughly combined. Melt butter in an oven-safe 10-inch skillet over medium-high heat. Add leek and 1/4 teaspoon salt. Cook, stirring occasionally, until leek is softened and golden brown, about 5 minutes. Add thyme and cook, stirring gently, 30 seconds.
Reduce heat to medium. Pour egg mixture into skillet and stir once; cook, undisturbed, until edge is set, about 2 minutes. Scatter potatoes evenly over egg mixture. Transfer skillet to oven. Bake until edge is puffed and golden brown in places and center is set, about 20 minutes. Let cool slightly before serving.

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