Roasted Eggs with Leek

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the sliced leeks dry with paper towels to remove excess moisture.

   Tip: Drying the leeks helps them caramelize better and prevents steaming.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the leek rounds and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges.

   Tip: Don't rush this step—slow cooking brings out the leeks' natural sweetness.

3. 3

   Add minced garlic and fresh thyme to the leeks, cooking for another minute until fragrant. Season with half of the salt and pepper.

4. 4

   Pour the vegetable broth around the leeks and bring to a gentle simmer. Cook for 3-4 minutes until the liquid reduces slightly and leeks are tender.

5. 5

   Create 8 small wells in the leek mixture using the back of a spoon. Carefully crack one egg into each well, keeping the yolks intact.

   Tip: Work gently to avoid breaking the yolks for the most elegant presentation.

6. 6

   Season the eggs with remaining salt and pepper. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the egg whites are set but yolks remain slightly runny.

   Tip: Check at 10 minutes for your preferred level of yolk doneness.

7. 7

   While eggs bake, melt butter in a small pan and toast the panko breadcrumbs over medium heat for 2-3 minutes, stirring frequently, until golden brown.

   Tip: Watch the breadcrumbs closely to prevent burning.

8. 8

   Remove the skillet from the oven and sprinkle toasted breadcrumbs over the eggs. Top with fresh parsley and lemon zest before serving.

   Tip: The breadcrumbs add a delightful textural contrast to the creamy eggs and soft leeks.