Eggs Baked in Cream

Camino brunch is so delicious. If you live within driving distance of Oakland, check it out. Potatoes fried in duck fat, baked eggs, homemade sausages.... don't get me started. Of course their dinner is scrumptious as well.

Russ' recipe for Eggs Baked in Cream was published in the NY Times in November. We gave the recipe a try and it was really good. We didn't have the single egg-sized ramekins that Russ suggests, so we adapted the recipe to cook 2 eggs in our eight inch cast iron.

Ingredients for 2 eggs:

• 2 tablespoon unsalted butter
• 1/2 cup sliced tender leeks
• salt
• 4 sprigs thyme, leaves chopped
• 4 sprigs parsley, leaves chopped
• 2 large farm eggs
• 4 tablespoons Half and Half
• ground pepper

Preheat oven to 400 with rack in middle of oven.

In an 8" cast iron, melt butter, add a splash of water, a pinch of salt, and saute leeks until tender ( just a minute or 2).



Add herbs to pan, then add the eggs. Finally pour in Half and Half until the egg whites are covered. Salt generously and add fresh ground pepper.




Bake until whites have set: about 8-10 minutes.