Eggs with Pesto Leeks and Asparagus Recipe

Eggs With Pesto Leeks And Asparagus Recipe

Ingredients

Serves 6

• 1 cup dry white wine
• 2 tsps. minced shallot
• 1 1/2 cups heavy cream
• 1/4 fresh basil pesto
• 2 tbsps. extra-virgin olive oil
• 2 medium leeks, white parts only, washed and coarsely chopped
• 1/4 tsp minced garlic
• 2 tbsps. unsalted butter
• 6 large eggs
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 6 asparagus spears, trimmed, blanched and coarsely chopped
• 3 tbsps. creme fraiche
• 2 tsps. fresh basil, cut into chiffonade
• 6 English muffin halves

Method

1. In a medium saucepan, combine the white wine and shallot over medium-high heat
2. Reduce the mixture to 3 tbsps and remove from the heat
3. Strain the mixture through a metal sieve, reserving the liquid and discarding the shallots
4. Return the liquid to medium heat and add the cream
5. Reduce the mixture by half, until it is slightly thickened
6. Remove from the heat and stir in the pesto
7. Keep warm
8. Heat 2 tbsps olive oil in a medium skillet over medium heat
9. Add the leeks, lower the heat and saute until tender but not colored, about 6-8 minutes
10. Add the garlic and saute 30 seconds longer
11. Remove the mixture from the heat and set aside
12. Melt the butter in a large skillet over medium heat
13. Whisk the eggs together with the salt and pepper and pour them into the skillet
14. Lower the heat and continue stirring until the eggs are cooked but still glossy, about 8-10 minutes
15. Add the leeks and asparagus and cook for 1 minute longer, until just heated through
16. Remove from the heat and stir in the creme fraiche
17. Divide the mixture among the 6 English muffin halves
18. Spoon on the warm creamy pesto sauce and sprinkle on the fresh basil to serve

Full List of Eggs Recipes
Full List of Leeks Recipes