Recipe Archive #544
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Thursday January 19, 2012
Baked Leeks with Cheese and Yogurt Topping
- 8 small leeks, about 1 1/2 pounds
- 2 small eggs or 1 large one, beaten
- 5 ounces fresh goat cheese
- 1/3 cup yogurt
- 2 ounces Parmesan cheese, grated
- 1 ounce fresh white or brown bread crumbs
- salt and freshly ground black pepper
Preheat the oven to 350 degrees and butter a shallow ovenproof dish. Trim the leeks, cut a slit from top to bottom and rinse well under cold water.
Place the leeks in a saucepan of water, bring to a boil and simmer gently for 6-8 minutes until just tender. Remove and drain well using a slotted spoon, and arrange in the prepared dish.
Beat the eggs with the goat cheese, yogurt and half the Parmesan cheese, and season well with salt and pepper. Pour the cheese and yogurt mixture over the leeks. Mix the bread crumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake in the oven for 35-40 minutes until the top is crisp and golden brown.
Serves 6
