Coddled Eggs with Leek Sauce and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SAUCE: 1 very large leek (about 2 cups), tough green ends cut off, sliced in half, cleaned, and sliced.1/4 tsp salt1/2 tsp sugar2 TBS SmartBalance (or butter), separate ( 1 TBS for sauteing and 1 for the sauce)1 TBS Goat CheeseEGGS:8 eggs (4 for boiling and 4 for use in Coddling Cups)4 Coddling cups (you may poach the eggs as an alternative)4 tsp SmartBalance (or butter)salt and pepper and parsleyASSEMBLY:4 English Muffins, toasted2 - 3 ounces Smoked Gouda Cheese, shaved or grated2 - 3 ounces Baby Swiss Cheese, shaved or grated
SAUCE:
Wash the leek slices and dry. Heat 1 TBS SB or butter in saute pan over medium high heat and saute leek slices about 5 minutes with a pinch of salt. Add 1/4 tsp salt, 1/2 tsp sugar to the leeks, stir around. Add 1 1/2 cups of hot water, bring to a boil, reduce heat, cover and simmer for 20 minutes until tender. Transfer leeks to a food processor, retaining about 1/2 cup of the cooking liquid. Add the 1 TBS SmartBalance (or butter), and the 1 TBS goat cheese plus 1/2 cup water and puree until smooth. Serve immediately as the sauce will separate.
EGGS:
For the boiled eggs, boil to desired doneness, soft or hard. For the coddlers, bring 1 1/2 " to 2" of water to a healthy simmer. You want the water 1/2 way up the side of the cup. Spray the coddler cups with non stick spray. Mop up any pooled spray at the bottom and drop 1/2 tsp SmartBalance or butter in bottom of cup. Salt and pepper in side of cup, add the egg. Top the egg with 1/2 tsp SB or butter, salt, pepper and parsley. Screw on the coddler cover and put into the simmering water. Cover and simmer about 8 minutes.
ASSEMBLY:
Warm your plates. Pour 1/4 cup of the warm leek sauce in the center of each plate, forming a circle. Center the English muffin and top with eggs which you have removed from coddler cup with a spoon or split in half for the boiled egg. On each plate, sprinkle a mixture of the cheese and finish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRUMBLES.
Wash the leek slices and dry. Heat 1 TBS SB or butter in saute pan over medium high heat and saute leek slices about 5 minutes with a pinch of salt. Add 1/4 tsp salt, 1/2 tsp sugar to the leeks, stir around. Add 1 1/2 cups of hot water, bring to a boil, reduce heat, cover and simmer for 20 minutes until tender. Transfer leeks to a food processor, retaining about 1/2 cup of the cooking liquid. Add the 1 TBS SmartBalance (or butter), and the 1 TBS goat cheese plus 1/2 cup water and puree until smooth. Serve immediately as the sauce will separate.
EGGS:
For the boiled eggs, boil to desired doneness, soft or hard. For the coddlers, bring 1 1/2 " to 2" of water to a healthy simmer. You want the water 1/2 way up the side of the cup. Spray the coddler cups with non stick spray. Mop up any pooled spray at the bottom and drop 1/2 tsp SmartBalance or butter in bottom of cup. Salt and pepper in side of cup, add the egg. Top the egg with 1/2 tsp SB or butter, salt, pepper and parsley. Screw on the coddler cover and put into the simmering water. Cover and simmer about 8 minutes.
ASSEMBLY:
Warm your plates. Pour 1/4 cup of the warm leek sauce in the center of each plate, forming a circle. Center the English muffin and top with eggs which you have removed from coddler cup with a spoon or split in half for the boiled egg. On each plate, sprinkle a mixture of the cheese and finish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRUMBLES.
Nutritional Info Amount Per Serving
- Calories: 500.0
- Total Fat: 27.5 g
- Cholesterol: 459.9 mg
- Sodium: 1,772.8 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 2.9 g
- Protein: 28.5 g
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