Welsh Baked Eggs Recipe

Welsh Baked Eggs Recipe

50 g/2 oz butter or margarine

4 small leeks, thinly sliced
Salt and freshly ground black pepper

4 eggs
60 ml/4 tbsp single (light) cream

4 parsley sprigs

Method:

Melt the butter in a saucepan. Add the leeks and cook, stirring, for 1 minute. Cover with a lid, reduce the heat and cook for a further 5 minutes until softened. Season lightly. Spoon into four ramekin dishes (custard cups). Break an egg over each and add a spoonful of cream. Sprinkle with salt and pepper and bake in a preheated oven at 200°C/400°F/gas mark 6 for 8-10 minutes or until the eggs are cooked to your liking.