SERVES 4 | EASY | 20 MINUTES:
Things you’ll need:
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
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.
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.
Serve immediately with hot buttered toast.