Lockdown... curfew... Sunday brunch has become the new Saturday night dinner!
It's an excellent way to entertain family and friends with a buffet, while enjoying their company.
And a brunch without eggs isn't really a brunch!
The advantage of baked eggs is that they can be prepared in advance, then simply put in the oven 15 minutes before serving.
The spices awaken this dish and give it a beautiful freshness.
I realize that I always use more or less the same blend of herbs and spices with eggs. My winning combo: onion, shallot, paprika, sumac, chili, pepper, and chives.
Ingredients for 8 people:
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8 eggs
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10 cl liquid cream
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2 small leeks
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1 shallot
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1 tsp "MAISON BARTHES" paprika
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2 tsp "MAISON BARTHES" sumac
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1 tsp "MAISON BARTHES" Urfa chili
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Salt and wild red pepper from Madagascar "MAISON BARTHES"
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1 knob of butter
Preparation:
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Peel and finely mince the shallot.
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Wash and mince the leeks.
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In a frying pan, sauté the shallot with a knob of butter.
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Add the leeks, paprika, sumac, and Urfa chili.
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Salt and cover. Let the leeks soften over low heat for 10 minutes.
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If it sticks, add a tablespoon of water.
Cooking and Serving:
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Use oven-safe ramekins.
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Lightly oil them, then place a generous spoonful of braised leeks at the bottom of each ramekin, along with a little liquid cream.
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Crack an egg on top and salt lightly.
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Repeat the process for each ramekin.
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Arrange the ramekins in an oven-safe dish filled with hot water, for bain-marie cooking.
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Bake for 15 to 20 minutes in a preheated oven at 200°C.
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When removed from the oven, pepper generously (ideally with wild red pepper from Madagascar) and serve immediately with good crusty country bread.
