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Add a photoServings: 2
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 lrg Leeks, split in half
- 2 Tbsp. Balsamic vinegar
- 2 x Large eggs
- 1 Tbsp. Chives, minced
- 1 Tbsp. Italian parsley, minced
- 2 Tbsp. Roquefort cheese, crumbled
Directions
- Lightly brush leeks with extra virgin olive oil; set in abaking dish cut-sides down.
- Blend remaining extra virgin olive oil with vinegar, pour over leeks, cover, and bake in 350 oven fore 20 to 25 min, till leeks are tender.
- Break an egg into each end of pan. Sprinkle herbs and cheese over all, return to oven, and bake till Large eggs are cooked to your taste; 4 to 6 minutyes for softly set Large eggs, 7 to 10 min for hard Large eggs. Bring the dish to the table to serve.
- Suggested Wine: microbrewed ale
- NOTES : Toss a mixed green salad with toasted nuts, shredded carrots, and an orange-yogurt dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 2 servings | |
| Calories 261 | |
| Calories from Fat 203 | 78% |
| Total Fat 22.95g | 29% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 342mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 4.06g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.95g | 2% |
| Protein 9.61g | 15% |
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