This recipe is a frequent star at my breakfast table.
Originally based on a NY Times Recipe, this recipe has evolved over the last few years. I have made this delicious leek dish dozens of times, always pleased by its creaminess and herbal fragrance. The leeks can be cooked the day before and chilled in the fridge. Just being able to add the egg and baking it in the morning adds an easy and special flare to your morning routine.
[Photos and styling by Hitomi Watanabe Deluca]