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Brussels Spout & Leek Baked Eggs

Posted Oct 14 2013 7:00am

Brussels Spout & Leek Baked Eggs

October 14, 2013 · by ·
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Brussels Sprout & Leek Baked Eggs

On the second Saturday of ACL, I headed to the new Trader Joe’s with hopes that it would be a ghost town.  It ended up being the opposite of that, but thankfully I scored the last shopping cart as I headed into the madness.  I was reminded of the phrase “You’re not in traffic, you are traffic” as I excused my way about.

Sauteed Brussels Sprouts and Leeks

I scooped up lots of pre-cut veggies with no recipe in mind.  Sliced brussels sprouts from the prepared foods section and sliced leeks from the frozen foods section – I had no intention of using them together.  And then I woke up the next morning wanting to experiment with baked eggs and I couldn’t think of a more perfect veggie combo.

Veggies for Baked Eggs

I used Food 52′s “How to Make Any Baked Eggs” as my guide and got to sautéing the leeks and brussels sprouts with a bit of garlic in coconut oil.  I layered an oven-safe dish with the veggies, topped with two eggs, and baked in a 400 degree oven for the suggested 12 minutes.  At 12 minutes, my eggs were still super raw, so I baked them longer, keeping a not-close-enough eye on the whites.

At 20 minutes, I failed to find the perfect balance of done whites/runny yolks.  But runny whites completely gross me out, so I was fine with the over-doneness of the yolks.  Had the yolks been perfectly runny and the whites been perfectly cooked, the leek/brussels sprout/baked egg combo would have been A++.  Now onto perfecting the whole baked egg thing!

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