Leeks and eggs in balsamic vinegar - ann lovejoy
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | larges | Leeks; split in half |
| 2 | tablespoons | Balsamic vinegar |
| 2 | Eggs | |
| 1 | tablespoon | Chives; chopped |
| 1 | tablespoon | Italian parsley; chopped |
| 2 | tablespoons | Roquefort cheese; crumbled |
Directions
Lightly brush leeks with olive oil; set in abaking dish cut-sides down.
Blend remaining olive oil with vinegar, pour over leeks, cover, and bake in 350 oven fore 20 to 25 minutes, until leeks are tender.
Break an egg into each end of pan. Sprinkle herbs and cheese over all, return to oven, and bake until eggs are cooked to your taste; 4 to 6 minutyes for softly set eggs, 7 to 10 minutes for firm eggs. Bring the dish to the table to serve.
Suggested Wine: microbrewed ale NOTES : Toss a mixed green salad with toasted nuts, shredded carrots, and an orange-yogurt dressing.
Recipe by: Ann Lovejoy - Eight Items or Less Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998