After all the work on arranging this site and it’s layout, I wanted something easy to make for dinner. Easy, yet tasty and with ingredients I actually had (yes, the store was closed by the time I was happy with the layout).

Fortunately I still had a leek and eggs!

When I left my previous job, a couple of guys I worked with a lot actually got me a cookbook. The wonderful classic ‘the Silver Spoon’ to be exact. Anyone who’s ever wanted to cook Italian food needs to get him or herself a copy of this magnificent thing.

Italians know the secret of making the tastiest meals out of just a couple ingredients. Uovo in cocotte is one of those things. There are a number of uovo in cocotte (egg in ramekin) dishes in the book, which I haven’t all tried yet. There’s a lot in the book I haven’t tried, It’s a 1200 page cookbook with the shortest possible recipes, never more than a third of a page. So no, I won’t be done with the book for quite some time.

So leek with egg is was. Some emergency frozen pommes duchesse (mashed potato rosettes), a steak on the grill and voila (or pronto) a wonderful, simple but tasty meal!

Uovo in cocotte ai porri (for 2)

  • 1 large leek
  • fresh garlic to your liking
  • 2 eggs
  • butter
  • olive oil
  • salt, pepper, nutmeg
  • 2 ramekins (or other oven-proof, single serving deep dish)

Combine butter and olive oil in a pan, when the butter has melted, add pressed/crushed garlic. Stir so the garlic doesn’t clunk together. Slice and wash leek, add to pan, stir until everything’s shiny from the oil/butter, about 3 to 5 minutes. Add pepper, salt and a bit of nutmeg. Stir. Add a little bit of water and cover the pan to let the leek simmer.
Once the leek is all nice and soft (and smells wonderful if I may add) divide the leek over the 2 ramekins. Make sure you don’t fill it all the way to the top! Break an egg over each ramekin and pop the ramekins into a hot oven (375 or something, I’m bad at Fahrenheit).

Leave it in the oven for a couple of minutes until the egg white has set, but the yolk is still nice and soft. Serve in the ramekin.

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