Brain Healthy Recipes | Eggs in Cream

Ingredients

• 1 Tbsp butter

• ¼ cup leeks, sliced (white and light green parts only)

• 2 sprigs parsley leaves, roughly chopped

• 1-2 tsps harissa

• 1 large egg

• 2 Tbsps half-and-half

• Salt and coarsely ground black pepper

• Rustic bread, toasted

Preparation

1. Set an oven rack in the middle of the oven and preheat oven to 400 degrees F.

2. Melt butter over medium heat in a small sauté pan and add sliced leeks with a splash of water and a pinch or two of salt. Cook until leeks are tender, soft and caramelized, about 20 minutes.

3. Transfer leeks to a ramekin or small baking dish and line the bottom of the dish with them. Sprinkle parsley leaves on top, reserving a few bits for garnish. Spread the harissa over the herbs in a thin layer, using as much as desired.

4. Crack the egg and gently slide it into the middle of the dish. Add the cream so it covers the egg white. Sprinkle with salt and pepper to taste.

5. Bake egg for 8-12 minutes, until cooked to your liking. Serve immediately with grilled or toasted bread.