Baked Leeks With Bacon And Gruyere

Directions

1. 1. Trim leeks about 2 inches beyond point where leaves start to darken.
2. Trim root end, keeping base intact.
3. 2. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved.
4. 3. Soak trimmed leeks in a sinkful of cool water to loosen excess dirt, then rinse leeks in cool running water, pulling apart layers with your fingers to expose any clinging dirt.
5. 4.Arrange leeks in a single layer in a steamer basket or possibly steamer insert.
6. Carefully place basket over pot of vigorously boiling water-, cover and steam till tip of knife inserted in thickest part of leek meets no resistance, about 10 min for leeks I inch thick, about 12 min for leeks 1 1/4 inches thick.
7. 5. Adjust oven rack to center position and heat oven to 350 degrees. Fry bacon in small skillet over medium-high heat till fat is rendered and bacon is crisp, 3 to 5 min. Drain fat and set bacon aside to cold.
8. 6. Whisk egg, lowfat milk, chicken stock, and salt and pepper to taste in small bowl. Stir in Gruyerere cheese.
9. 7. Arrange leeks in a single layer in baking dish. Pour egg mix over
10. leeks, sprinkle with bacon bits and bread crumbs. Bake till top is browned and egg mix is set, about 30 min. Sprinkle with parsley and serve immediately.
11. Nationality: USA Course: vegetable Season:any Methods: steamed, baked
12. Start to Finish 1 hour Preparation 10 min Attention 45 min Finishing a minute or possibly less