“The recipe is a starting-off point. Add different ingredients—from bacon to truffles—and play with it.” –Tom Colicchio, Top Chef judge and founder of Crafted Hospitality
Ingredients
-
2 cups heavy cream
2 garlic cloves
2 tbsp. olive oil
2-3 leeks, rinsed, dried, and julienned
½ cup chopped mushrooms
Salt and black pepper, to taste
2 eggs
Preparation
Pour cream into a small sauce pan with garlic and bring to a simmer of medium-low head for 5 minutes. Set aside to steep for 15 minutes.
Warm olive oil in a skillet over medium-low, add leeks, and sauté until soft, about 8 minutes. Add 2 oz. water and mushrooms. Cover and cook for 5 minutes. Season with salt and pepper.
Transfer leek mixture to a baking dish or divide between two individual gratin dishes. Strain cream and pour over leeks. Crack 2 eggs on top. Bake at 350 degrees for 10 to 15 minutes or until eggs reach desired doneness.
Recipe courtesy of Tom Colicchio
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