CSA cooking: eggs in cream

basket inventory: chard, radishes, quavas (getting a little over them), mandarins, squash, cucumbers, leeks, 2 kinds of lettuce, limes, valencia oranges, macadamia nuts, parsley, basil

(image from NY Times magazine)

Read a great little article in this week's NY Times Magazine on the Soul Food Farm in Northern California that raises high-quality eggs and chickens to food restaurants like Chez Panisse. Soul Food recently started a CSA program and the article also covers the ups & downs of putting meaningful food to the table. One of the recipes was perfect for the leeks and herb in our CSA.

EGGS BAKED IN CREAM
(from Camino via NY Times Magazine)

• 1 tablespoon butter
• 1/4 cup sliced leeks, light green and white parts only
• 2 sprigs thyme, leaves roughly chopped
• 2 sprigs parsley, leaves roughly chopped
• 1 large farm-fresh egg
• About 2 tablespoons half-and-half
• salt and pepper
• Grilled or toasted bread slices

Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.