Good morning everyone, I hope this finds you well and enjoying your Tuesday! We are happy to bring you another fabulous recipe by Aran Goyoaga of Cannelle et Vanille. Aran has created a wonderful baked eggs dish with chanterelles and leeks which I must admit, looks pretty darn good if I may say so myself! Do you like baked eggs? Is it a popular dish where you come from? If you were looking for a way to spice up your next breakfast this just may do the trick! Enjoy!
Baked eggs with chanterelles and leeks
By Aran Goyoaga
2 teaspoons soft butter, for ramekins
Salt and pepper
2 tablespoon of olive oil
1/2 medium leek, white and tender green part sliced
6 ounces (180 g) chanterelles, sliced
1 clove garlic, minced
2 tablespoons finely chopped parsley
1/4 cup (60 ml) heavy cream
1 ounce (30 g) goat cheese
4 eggs, room temperature
1 tablespoon finely chopped chives
Butter four 6-ounce ramekins, Season the bottoms of the ramekins with a pinch of salt and pepper and set aside.
Preheat oven to 350F (180C).
Heat a medium sauté pan over medium high heat. Add the olive oil, leeks, chanterelles and garlic. Cook for 5 minutes or until soft but not mushy. Add the chopped parsley and season with pinch of salt and pepper.
Pour a tablespoon of heavy cream on the bottom of each ramekin. Divide the cooked chanterelles amongst the ramekins. Top with crumbled goat cheese. Crack the eggs and place on top. Place the ramekins on a baking sheet and bake until the whites are set and the yolks are still soft, about 10 to 12 minutes.
Sprinkle the tops with the chives and serve immediately.
I love how simple Aran’s recipes are, don’t you? Have fun making this and enjoy it whatever way you wish.
Have a great day!
Photography by Aran Goyoaga for The Little Room of Style.