Mom will love this fun and easy brunch recipe. Round it out with fresh berries, some bacon or chicken sausage, and maybe even a few mimosas…
What you need
3 leeks, dark green leaves removed
4 tablespoons Tessemaes Lemon Garlic
1 pound cremini mushrooms, trimmed and thinly sliced
4 large eggs
¼ cup coconut milk or heavy cream
¼ cup grated pecorino cheese (optional)
What to do
Heat your oven to 350. Halve the leeks lengthwise and run under cool water to remove the grit between the layers. Thinly slice crosswise.
Heat 3 tablespoons of the Lemon Garlic in a large skillet over medium high heat. Add the mushrooms, season with salt and pepper, and cook until the liquid is released, about 4 minutes. Add the leeks and cook, tossing, until all of the liquid is absorbed and the leeks and mushrooms are tender, about 3 minutes more.
Brush the inside of 4 ramekins or oven proof bowls with Lemon Garlic. Divide the mushroom mixture between them. Make an indent in the veggies and crack an egg into each cup. Drizzle with the milk, the remaining tablespoon Lemon Garlic, and the cheese, if using.
Place the ramekins on a baking sheet and bake until the whites are firm but the yolks still runny, 15-20 minutes. Rotate the pan once during baking for even cooking.