For this simple yet satisfying summer dish, Rachel Roddy's recipe for baked leek and egg gratin is a game-changer. The idea of layering tender leeks with creamy bechamel sauce and poached eggs may seem straightforward, but trust us, it's a masterclass in comfort food.
To start, Roddy recommends cutting the leeks into long lengths, then arranging them in a buttered dish like standing logs or tree stumps. Roasting them alone until tender brings out their natural sweetness, which complements the richness of the bechamel sauce perfectly. The addition of hard-boiled eggs adds protein and texture to each bite.
The key to this recipe lies in making the bechamel from scratch. Roddy's method involves melting butter, whisking in flour, then gradually adding milk, creating a smooth and creamy paste. This process requires patience, but the payoff is well worth it – the sauce coats the back of a spoon beautifully, and the addition of grated nutmeg adds depth.
To assemble the dish, simply nestle the poached eggs between the leeks, pour over the bechamel, and finish in a hot oven or under the grill until golden brown. A side salad with a vinegary dressing is the perfect accompaniment to this satisfying main course.
What sets Roddy's recipe apart from others is its simplicity and adaptability. Feel free to get creative with ingredients – the addition of spinach or other leafy greens would be a great variation. And don't be afraid to experiment with different cheeses, such as cheddar or gruyère, to find your perfect combination.
In short, this baked leek and egg gratin is a must-try for anyone looking to elevate their comfort food game. With its creamy sauce, tender leeks, and perfectly poached eggs, it's the epitome of summer cooking – warm, inviting, and utterly delicious.
To start, Roddy recommends cutting the leeks into long lengths, then arranging them in a buttered dish like standing logs or tree stumps. Roasting them alone until tender brings out their natural sweetness, which complements the richness of the bechamel sauce perfectly. The addition of hard-boiled eggs adds protein and texture to each bite.
The key to this recipe lies in making the bechamel from scratch. Roddy's method involves melting butter, whisking in flour, then gradually adding milk, creating a smooth and creamy paste. This process requires patience, but the payoff is well worth it – the sauce coats the back of a spoon beautifully, and the addition of grated nutmeg adds depth.
To assemble the dish, simply nestle the poached eggs between the leeks, pour over the bechamel, and finish in a hot oven or under the grill until golden brown. A side salad with a vinegary dressing is the perfect accompaniment to this satisfying main course.
What sets Roddy's recipe apart from others is its simplicity and adaptability. Feel free to get creative with ingredients – the addition of spinach or other leafy greens would be a great variation. And don't be afraid to experiment with different cheeses, such as cheddar or gruyère, to find your perfect combination.
In short, this baked leek and egg gratin is a must-try for anyone looking to elevate their comfort food game. With its creamy sauce, tender leeks, and perfectly poached eggs, it's the epitome of summer cooking – warm, inviting, and utterly delicious.
It's like a masterclass in comfort food - you gotta try it! The layering of tender leeks with creamy bechamel sauce and poached eggs is pure genius, trust me. I love how the author says it's all about making the bechamel from scratch - that part can take some time, but it's so worth it! 
And I'm totally down for getting creative with ingredients - spinach or other leafy greens would add a sick twist to this recipe, imo. 
What's not to love?
The way Rachel Roddy layers the tender leeks with creamy bechamel sauce and poached eggs is pure genius 
. I love how it's a masterclass in comfort food, where every element works together to create something truly satisfying.
. And the addition of grated nutmeg adds such depth and warmth to the dish. I've already started experimenting with variations, like adding some wilted spinach or gruyère cheese to give it a bit of kick 
.
. And the best part? It's incredibly adaptable, so feel free to get creative and make it your own! 
. And don't even get me started on the eggs - can't they just boil them in seconds instead of waiting for ages to poach? I mean, I'm sure it tastes great and all, but come on, who's got time for that? 