baked eggs, leeks, tomato, habanada, crème fraîche, herbs

It was again Sunday breakfast with eggs, this time without the bacon, but with tomatoes (which usually make an appearance at this time) – and leeks, which were standing in for one or more of the smaller alliums which are usually a part of our weekend treat.

Because of other commitments, right now I’m in the midst of almost a week of evenings when I am unable to cook dinner. I hadn’t foreseen this when I was buying vegetables in the Greenmarket, which helps explain the inclusion of the leeks here.

  • three medium leeks from Norwich Meadows Farm, cooked with 3 or 4 tablespoons of butter inside a tin-lined heavy copper sauté pan until they were tender, approximately a third of a cup of chopped herbs added (thyme and rosemary from Eataly, peppermint from Lani’s Farm, flat-leaf parsley from Whole Foods, oregano from Lani’s Farm, and lovage from Two Guys from Woodbridge), transferred to a buttered glazed ceramic oven dish, the mixture spread evenly on the bottom, 6 eggs from Millport Dairy Farm cracked on top, 6 large Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods, each cut in 3 slices, scattered about, and dollops of Ronnybrook Farms crème fraîche, stirred with a little whole milk (double cream would have been more convenient, but I had none), dropped on the surfaces around the eggs and the tomatoes, the dish seasoned with good sea salt and freshly-ground Tellicherry pepper, set on a rack in the middle of an oven preheated to 400º, then served on 2 plates atop thick slices of a toasted ‘polenta boule’ from She Wolf Bakery [I sprinkled some micro bronze fennel from Two Guys from Woodbridge on the plated eggs after I had taken the picture at the top]
  • the music was Heinrich Schutz’s 1619, ‘Musikalische Exequien’, Sigiswald Kuijken conducting La Petite Bande