| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
Import, New, Text |
2 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
|
Leeks, split in half |
| 2 |
T |
Balsamic vinegar |
| 2 |
|
Eggs |
| 1 |
T |
Chives, chopped |
| 1 |
T |
Italian parsley, chopped |
| 2 |
T |
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
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””