Egg Baked in Cream

• 1 tablespoon butter
• 1/4 cup sliced leeks, light green and white parts only
• Salt
• 2 sprigs thyme, leaves roughly chopped
• 2 sprigs parsley, leaves roughly chopped
• 1 large farm-fresh egg
• About 2 tablespoons half-and-half
• Coarsely ground black pepper
• Grilled or toasted bread slices

1. Set a rack in the middle of the oven and preheat to 400 degrees.
2. In a small saute pan, melt the butter over medium heat.
3. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes.
4. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
5. Crack the egg into the middle of the dish.
6. Add enough half-and-half to barely cover the white.
7. Sprinkle with salt and coarsely ground pepper.
8. Cook until the white is set, 8 to 12 minutes.
9. Serve with grilled or toasted bread.

butter, leeks, salt, thyme, parsley, egg, ground black pepper, bread slices

Taken from cooking.nytimes.com/recipes/1012892 (may not work)