Eggs Baked in Cream
Adapted from The New York Times

Ingredients:
1 tablespoon butter
1/4 cup sliced leeks, light green and white parts only or caramelized onions
salt
1-2 teaspoons harissa (spicy Tunisian roasted pepper paste)
2 sprigs parsley, leaves roughly chopped
1 large egg
2 tbsp or so half-and-half
coarsely ground black pepper
grilled or toasted bread slices (I highly recommend a fragrant, porous, rustic bread for this endeavor. It’ll prove to be a great vehicle for your egg yolk, into which you can dip the bread. Sliced, soft bread is not appropriate for this dish, even though it’s an eat-alone kind of a meal.)

Preparation:

1. With a rack set in the middle of the oven, preheat oven to 400 degrees F.

2. Melt butter over medium heat in a small sauté pan and add sliced leeks along with a splash of water and a pinch or two of salt. Cook until leeks are tender, soft, and caramelized about 20 minutes. (Usually, I have caramelized leeks or onions lying around in my fridge, remainders from another dish I made before, so they’re already cooked).

3. Transfer the leeks (or onions) to a ramekin or a small baking dish and line the bottom of the dish with them. Sprinkle a few parsley leaves on top, reserving a few bits for garnish. Spread, in a thin layer, the harissa atop the herbs.

4. Crack the egg and gently slide it into the middle of the dish. Add the half-and-half so it covers the white. Sprinkle with salt and pepper.

5. Bake your egg for 8-12 minutes (I usually set my timer to 10 minutes, and my oven gets it just right). You want to make sure the white is set.

6. Serve immediately with grilled or toasted bread.

Serves 1 hungry, tired person, intent on making his own dinner that night.