Shirred Eggs with Leeks and Potatoes
Source: Recipe from Chef Katy Sparks
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
- Sauté leeks in butter until wilted. Add wine and spices and simmer 20 min. until soft.
- Brush potato slices with butter. Roast until tender.
- Combine truffle butter ingredients.
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.