Shirred Eggs with Leeks and Potatoes

Source: Recipe from Chef Katy Sparks
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Menu Part: Entree
Cuisine Type: American
Serves: 6

The truffle butter garnish adds a decadent touch to this baked egg gratin. Spinach, potatoes and leeks simmered in wine add great flavor.

Ingredients

Leeks:
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

Potatoes:
1 lb. Yukon Gold potatoes, skin on, cut in 1⁄4-in. slices
3 tbsp. butter, melted

Truffle Butter:
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

Steps

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.