Shirred Eggs with Leeks and Potatoes
The truffle butter garnish adds a decadent touch to this baked egg gratin. Spinach, potatoes and leeks simmered in wine add great flavor.
3 leeks, thinly sliced
4 tbsp. butter
1⁄2 cup dry white wine
1⁄4 tsp. coriander seed, ground
1 tsp. orange zest
Salt and pepper
1 lb. Yukon Gold potatoes, skin on, cut in 1⁄4-in. slices
3 tbsp. butter, melted
1⁄4 lb. butter
1⁄2 tsp. garlic, minced
1⁄2 tsp. lemon zest, minced
3 tbsp. white truffle oil
3 cups spinach, sauteéd and chopped
12 eggs opened, yolks intact
1. Sauté leeks in butter until wilted. Add wine and spices and simmer 20 min. until soft.
2. Brush potato slices with butter. Roast until tender.
3. Combine truffle butter ingredients.
4. Line a buttered gratin dish with potatoes and leeks and top with sauteéd spinach. Place eggs on top and dot with truffle butter. Bake at 450° F. until eggs are just set.