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Wednesday, October 7, 2009

Baked Eggs (Over a Bed of Creamy Leeks and Peppers)

Yesterday I had spent the morning baking out my frustrations (into a beautiful loaf of Banana-Walnut Bread), which I then followed up with a much needed Yin Yoga routine and a hot shower.

Through a series of poses held for 5 minutes apiece, Yin Yoga conditions you to become more comfortable with discomfort thereby forcing you to develop techniques to calm the mind, shift your focus away from the discomfort and release your muscular - and emotional – tension.

The combination seemed to be just the ticket....

While it is still too soon to say whether or not this will be a maintainable change, it is clear that just that little bit of exercise (and meditation) was enough to finally allow me a decent night's sleep and a rejuvenated outlook on my present, and future, goals.

In fact...I woke up energized for the first time in ages...which in itself, was enough to bring forth a little bit of sunshine....

So, to celebrate the new morning, and my new outlook, I whipped up these deliciously creamy eggs for a breakfast that would reflect my hopes for the day. Simple, but splendid, nothing is more satisfying than a perfectly cooked egg. These slow-cooked bundles are delightfully mild - each bite a succulent morsel of sweet cream and savory yolk.

Baked Eggs with Creamy Leeks and Peppers
(Makes 4 Eggs)
4 eggs
1 tbsp. butter
2 small leeks, finely sliced
1 small red pepper, thinly sliced
4 tbsp. Half and Half
a dash of nutmeg
salt and pepper, to taste

First, lightly grease the ramekin cups with olive oil and then set them aside.

Add about 1 inch of hot water into the bottom of your slow cooker and set to high.

Meanwhile, combine the butter, leeks and red peppers in a saute pan and cook them over a medium heat until they begin to soften. Add about 3 tbsp of the half and half cream and cook the mixture another 4-5 minutes.

Spoon the leek and pepper cream mixture evenly among the four ramekin cups and then add 1 tsp of extra cream into each cup with just a dash of salt and pepper.

Crack one egg into each cup, sprinkle with a dash of nutmeg, and then cover with clear plastic wrap. Place the ramekins into the slow cooker (the water should be about half way up the sides of the cups) and cook them for approximately 30 minutes, or until the whites are set and the yolks still runny.....

Serve immediately.... and enjoy!

Per egg bundle: approximately 127 calories and 7 g protein. Also high in Vitamins A and C.


jenn said...

That looks and sounds delicious! Ramekins totally changed my breakfast-life in a fantastic way, so it's great to have another recipe to use them with!

Velva said...

Fabulous egg dish! Love yoga too and I can't even touch my toes (smile).

Glad that your outlook has improved and has inspired such great cooking and sharing recipes with your foodie friends.

Fresh Local and Best said...

This recipe sounds divine!

Grace A. Kratzer said...

Jenn - I am in complete agreement! I received my ramekins as a wedding gift, and they were exactly as wonderful as I had expected! I have been using them for just about everything... mini quiches, creme brulee, baked eggs, pot pies and so much more. The options are limitless!

Velva - Thank you! (And you can be sure that I will share recipes no matter what my mood, but it is surely better reading when I'm excited...)

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