Name: Leeks and Eggs in Balsamic Vinegar - Ann Lovejoy
Ingredients: 2 tb Olive oil; 2 lg Leeks; split in half; 2 tb Balsamic vinegar; 2 Eggs; 1 tb Chives; chopped; 1 tb Italian parsley; chopped; 2 tb Roquefort cheese; crumbled

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Sami	New, Text, Import	2	Servings

INGREDIENTS

2	tb	Olive oil
2	lg	Leeks; split in half
2	tb	Balsamic vinegar
2		Eggs
1	tb	Chives; chopped
1	tb	Italian parsley; chopped
2	tb	Roquefort cheese; crumbled

INSTRUCTIONS

Lightly brush leeks with olive oil; set in abaking dish cut-sides down.
Blend remaining olive oil with vinegar, pour over leeks, cover, and bake in
350 oven fore 20 to 25 minutes, until leeks are tender.
Break an egg into each end of pan. Sprinkle herbs and cheese over all,
return to oven, and bake until eggs are cooked to your taste; 4 to 6
minutyes for softly set eggs, 7 to 10 minutes for firm eggs. Bring the dish
to the table to serve.
Suggested Wine: microbrewed ale
NOTES : Toss a mixed green salad with toasted nuts, shredded carrots, and
an orange-yogurt dressing.
Recipe by: Ann Lovejoy - Eight Items or Less
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

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