Baked eggs and creamed leeks
Makes 10 portions
Serve with plain brown or white rice, crusty bread and salads
- 500ml Organic milk
- 40g Organic butter
- 40g Flour
- 250g White beans, cooked or canned, drained
- 500g Frozen peas, defrosted
- 1g Nutmeg (optional)
- 2g Black pepper
- 2 bay leaves
- 1kg Leeks, dark green parts discarded, cut into 2” lengths and rinsed of grit
- 10 medium Organic or free range eggs, one per portion
- First make the white sauce. Put the milk in a pan with the bay leaves and warm it up.
- Meanwhile melt the butter in a small pan and add the flour. Stir over a low heat for 3-5 minutes till it smells ‘biscuity’ but isn’t browned at all.
- Add the milk a ladle at a time, stirring between each one, to get a thick paste and then a thinner sauce about the consistency of double cream.
- Bring to a simmer and cook gently for 5-10 minutes.
- Add the white beans and blend till smooth. If there’s no blender, either mash the beans beforehand or add whole.
- Stir in the peas. Season the sauce with pepper and grated nutmeg. Remove the bay leaves.
- Cook the leeks. Bring a large pan of water to a boil and add the leeks. Boil for 3 minutes till soft, and remove from the water. Drain well in a colander.
- Heat the oven to 180-200c.
- Put the warm leeks in a roasting tin and pour the hot white sauce over the top. Bake for 15 minutes till a light crust starts to form. Remove from the oven.
- With the back of a ladle, make indents where the eggs are going to go.
- Slide a cracked egg into each indent. Return to the oven and bake for a further 10-12 minutes till the eggs are set as you want them.
Tips and variations
- If you prefer, boil the eggs for 8 minutes, peel and serve the boiled eggs halved on top of the baked leeks, yellow yolk side up. This is better if long transport is required. Put the eggs on just before serving.
- Do you know how to check an egg to know how the chicken who laid it is being kept? Check your eggs for a number code. The first number of the code tells you the farming system – 0 = organic, 1 = free range, 2 = barn, 3 = caged.