Serves
Makes 4 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, chopped
- 2 garlic clove, minced
- 4 heaping cups spinach
- ½ teaspoon kosher salt
- ½ lemon, juiced
- 4 large eggs
- ½ cup heavy cream
- 1 teaspoon finely grated lemon zest
- 1 teaspoon chives, chopped
- ¼ teaspoon smoked paprika
Procedure
Heat the oven to 375°F.
In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and
cook, stirring occasionally, until they are tender, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3 minutes. Add the juice of half a lemon to the spinach-leek mixture.
Set 4 Le Creuset Stoneware Mini Round Cocottes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make a small indentation in the center of each dish. Carefully crack 1 egg into each indentation. Pour 2 tablespoons of cream into each dish. Season with lemon zest.
Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 12 to 14 minutes.
Top the eggs a pinch of finishing salt, chives and smoked paprika and serve.
