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Creamy Baked Eggs With Leeks Mushrooms

SERVES 4 | EASY | 20 MINUTES:

Things you’ll need:

60g Butter
1 Cup leeks, washed and finely sliced
1 Cup baby mushrooms, brown and white, wiped and halved
1 Clove garlic, crushed
1 Cup cream
Pinch of freshly grated nutmeg
1/2 Cup Guyere cheese, grated
1/4 Cup Parmesan cheese, grated
Salt and pepper
4 Large free-range eggs

Step 1

Melt the butter in a large non-stick frying pan and sauté the leeks and mushrooms until soft, about 5 minutes. Add the garlic and cook for another minute. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly, lastly add the cheeses.

Step 2

Divide the mixture between 4 oven-proof ramekins or a baking dish. Using the back of a spoon make 4 indentations in the mixture for the eggs. Break the egg into a tea cup and then tip this into the holes.
Bake for around 8 -12 minutes in the 5 Litre Multipurpose Air Fryer until the whites are cooked through and the yolks are cooked to your liking.

Step 3

Serve immediately with hot buttered toast.

 

Items used in this recipe

Multi-purpose Air Fryer