Creamed Leeks And Spinach With Eggs On Top


  • 2 tablespoons butter
  • 6 cups sliced leeks, white and light green part only
  • 1 tablespoon chopped garlic
  • 8 cups packed baby spinach
  • 1/4 cup white wine
  • 1 cup whipping cream
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper
  • 6 eggs
  • 1/2 cup shaved Parmesan
  • 1 tablespoon chopped parsley
  • Fleur de sel for sprinkling


Preheat oven to 450F.

Heat butter in a large skillet over medium heat. Add leeks and garlic and sauté until leeks are limp, about five minutes. Add spinach in handfuls and cook until wilted. Pour in wine and cook for two minutes, or until reduced by half. Add whipping cream, soy sauce and Dijon, bring to boil and cook for five to seven minutes, or until cream is reduced and mixture is thickened. Season with salt and pepper to taste.

Transfer mixture to an oiled 12x8-inch baking dish. Use a spoon to make a small well in the leek mixture for each egg.Crack one egg at a time into a small bowl and gently pour into a well. Sprinkle with Parmesan and bake for eight to 10 minutes or until egg whites are set and mixture is bubbling. Remove from oven and let sit for two minutes before serving. Sprinkle with parsley and fleur de sel. Serves 6