A humdinger
Friday, December 18, 2009 at 11:32AM 
Hello my dears, will you do me a favour? Preheat your oven to 400°F. While you're at it, start slicing some leeks while we catch up.
I was feeling pretty good about my preparedness for the coming holiday season this whole year-end business, that is, I was until a friend sweetly pointed out that as of today, there were a mere six days left until our merriment begins. How'd that happen?
Their math must be wrong. Let's see, 24-18 equals ... oh.
Shoot. No such luck. We're almost at the count-the-days-on-one-hand stage, people.
Before I go on, how are those leeks coming? All sliced? Take a second and put a skillet on to heat with a knob of butter in there. When that's melted, toss in your leeks and stir them around so that everybody's friendly.
Where was I? Yes, there's a lot going on. I'm particularly giddy to report that Menu for Hope is off to a rip-roaring start. We've just hit the $20,000 mark, with fingers crossed that the momentum continues through the second half of the campaign.
And we've got some happenings that should help in the momentum department, first off let me extend my thanks and welcome to the kind folks at EAT Magazine, who have donated another raffle item to our efforts. "Taste of British Columbia" brings together a variety of offerings from producers from this gorgeous province, including Untamed Feast’s delicious dried wild mushroom products (Forest Blend), locally grown roasted hazelnuts from Butler Hazelnut Farm, Vista d’Oro Farm’s Turkish Fig with Walnut Wine, a ½ lb. bag of Mile 0 Roasters Niagara Blend, Gathering Place’s Organic Rooibos Tea, and two chocolate bars from organicfair. To bid on their item, enter code CA12, when donating.
Speaking of donations, we've got a brand spankin' new donation form for you; it lists all raffle items available worldwide, with a simple widget alongside that tallies your bids. To see it in all it's point-n-click glory, click here.
Oh! Back to the leeks. How are they doing? Are they all loopy and lithe yet? No? Okay, we've got a few more minutes to go.
More news. Remember way back in June when I said I'd be in the summer issue of UPPERCASE magazine? Well, Janine was kind enough to extend the invitation for me to write for them again. I'll be in the Winter issue, out in January 2010, talking about Maple Walnut Caramel. It's the recipe that started my recent walnut fixation.
While we're on the subject of UPPERCASE, a first look at the cover for the issue was recently available for subscribers to their newsletter. I'm sort of in love with it. I think you will be too.
The leeks should be looking about there by now - give them a poke with your spoon. They should be soft and sweet, still green and brightly fragrant. Good stuff, we're ready to go.
Now this is probably only exciting to me, but I've finally settled on what I'm making for the savoury portion of our Christmas breakfast. As you might have surmised, those scrummy leeks play a big part in the deliciousness to come this December 25th's a.m.
I have been looking for a partner to the Breakfast Bread from Donna Hay from years ago. A steadfast presence our menu that's focaccia in feel, but with a biscuit method for the base. A thick, spongy dough lays beneath a Christmassy landscape of wilted spinach and oven-dried tomatoes, with a crowning snowdrift of Gruyère to cover all. This is a bread that I start thinking about in the fall, when the last of the tomatoes are coming off the vine and I'm drying and preserving them in oil in eager anticipation of their winter debut.
Whatever arrives alongside that bread has to be a humdinger of a dish.
Enter the wonderful Lusia Weiss, with exactly what I was looking for. The Baked Eggs in Cream she introduced last week are, as she says, adorable. And boy are they tasty.
From the softly-set egg that is lush and dreamy, to the supple leeks hiding underneath the whiteness, it's ridiculously easy to get all swoony about this recipe. What's even more brilliant for my needs is that I can cook the leeks the night before, so they're ready and waiting come Christmas morn; crack an egg and spoon over some cream, in to the oven they go. En masse, everyone's taken care of.
If I'm being honest, the presentation of the individual ramekins was of specific appeal. Not only does this recipe allow you to cook for many with minimal fuss, it also allows for some greedy indulgence. A fleet of these little darlings on the table looks abundant and generous, but to each is own means that nobody has to share.
With all the support we've had for Menu for Hope, a moment of mine-all-mine gluttony can certainly be overlooked. You've all earned it.
Camino's Egg Baked in Cream
A multiplied rendition of Camino's original, via The Wednesday Chef. Luisa's advises cooking the leeks longer than in the original recipe, and I am not one to argue. A cluster of oil-packed dried tomatoes nudged up against the yolk added an appreciated acidity.
Ingredients
6 tablespoons butter
4 leeks, cleaned and the white and light green parts sliced thinly
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
4 large eggs
1/2 cup half-and-half or coffee cream
Freshly ground black pepper
Grilled or toasted bread slices to serve
With a rack set in the middle, preheat oven to 400°F (200°C).
In a small sauté pan over medium heat, melt the butter. Add the leeks, along with a splash of water and a pinch of salt. Cook until the leeks are tender, around 10 minutes. Stir in the herbs. Divide the herbed leeks among four small dishes or ramekins, flattening the vegetables out slightly to make a nest for the eggs.
Crack one egg in the middle of each dish. Add enough cream to just over the white, then season with salt and the freshly-ground black pepper. Set the dishes on a baking sheet and bake in the oven until the white is set, between 8 to 12 minutes. Serve immediately, with the grilled bread.
Serves 4. Or really 2, as you'll want seconds. Trust.
Reader Comments (23)
hello from berlin! as we do not get half and half here,what would be the best substitute in your opinion?would love to make this for my son. thank you for your help and i hope you have lovely holidays!
best,anja/tair@gmx.de
This basically looks like the absolutely perfect meal to me. Leeks, egg, a little toast...absolutely lovely. And I HEAR YA on Christmas: what the heck? Where has time gone? Enjoy the week...
if i could make mine look half as bautiful as yours, this would be the perfect christmas morning meal. Best to you this week ~
Goodness, that does look perfect. Thanks for the warm welcome, Tara. We're so happy to be on board!
Delightful, playful and delicious. A humdinger indeed!
Wow, Not only amazing recipes, but Amazing pictures to go along with them!
Your brilliance astounds me.
Hooray for UPPERCASE!! Yeah!!
i would eat this with toast soldiers, slathered w marmite. lovely recipe, and the story leading to it, beautiful as always.
delicious- and love the nice big photo
dallas
http://dillydallas.blogspot.com
This sounds positively scrumptious! I'm all set for Christmas day breakfast, but have been looking for something for Christmas Eve...thank you!
queencake and titangirl, hello to you too! Half and Half and Coffee Cream have about 10%-18% fat content, respectively. Do you have Single (pouring) cream? That should be around the same as Coffee cream, and will work.
Nervous Cook, thanks so very much.
Megan Gordon, it did make a fine lunch one afternoon, the leeks go sumptuous and lovely at the bottom of the bowl.
sara, I'm fairly certain that yours would look even better.
Rebecca, so happy to have you!
Daily Spud and greg Kopp, thanks for the kindness.
Ashley, thanks so much, friend. And right back at you.
shayma, many members of my family adore Marmite, but I will admit that I've never wholly fallen in love with it. I do try it periodically to make sure my opinion hasn't changed ... maybe I'm due for a go.
Thanks, Dallas Shaw.
Andrea, you totally know I'm now curious as to what you're making for Christmas morning. Off to check your site to see if I missed it ....
this is my type of christmas breakfast...can't wait!
In my book, leeks and eggs are a match made in heaven. Throw some cream in there and I'm coming over!
If I wasn't in a similar predicament (counting the days on one hand) and scurrying about town with lists in hand, I could be tempted to sit right here this morning, pushing a lovely pan of silky leeks about and thinking about what I'd enjoy them with. Thanks for your inspiration!
Cheers for UPPERCASE! I look forward to the read.
Thanks for reminding me about this recipe. My mental note to try it seems to have fallen to the bottom of the pile...Our tradition is to eat sugary cereals on Christmas morning before we head out to see our family. I wonder if it's time for a change?
Looks like the perfect meal! The photos are absolutely gorgeous! Great post Tara! :)
I've been doing a lot of baked eggs myself, but adding cream really takes it to the next level. This is another great, company-worthy egg dish: http://www.biggirlssmallkitchen.com/2009/05/cooking-for-others-one-eyed-potatoes.html" rel="nofollow">hash brown one eyes.
Happy Holidays!
i can smell those leeks from here. just gorgeous. happy holidays tara and a great 2010!
This is a perfect meal for me! This is nice if I eat with a nice piece of roasted meat! I am now craving!
Tara, I wish I could hold of UPPERCASE here. You will have to share your articles.
Great little dish. I was just smiling throughout this post. :)
Great way to enjoy eggs! Thanks for sharing.
Happy New Year!
this looks amazing! I'm going to try it as part of my hubby's and my dinner some day this week with farm fresh eggs. What do you think of substituting onions for leeks? Doable? It's just that those leeks can be so darn expensive, so I substitute whenever I can. :)