BAKED EGGS WITH LEEKS AND CHEDDAR CHEESE

BAKED EGGS WITH LEEKS AND CHEDDAR CHEESE image

Categories Egg

Yield 4-8

Number Of Ingredients 7

This is an easy dish, great for brunch and easily expanded to feed a crowd. Serve these eggs on toast.
1/4 cup unsalted butter
3 cups sliced leeks, white part only, well cleaned
1 cup plain bread crumbs
2 cups grated sharp cheddar cheese
8 eggs
Salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F. In a large skillet set over medium heat, melt the butter and add the leeks, stirring constantly until they are very soft and tender, about 10-15 minutes. Spread the leeks over the bottom of 9x13-inch baking dish. Put half of the breadcrumbs and half of the cheese over the leeks. Make 8 little egg-sized ditches in the cheese-bread crumb layer and crack 1 egg into each. Sprinkle with salt and pepper then top with the remaining breadcrumbs and cheese. Bake until the eggs are set and the whites solidified, about 15 to 20 minutes. Serve immediately.