Brunch

Coddled Eggs with Leek Sauce and Cheese is for Breakfast.

Coddled Eggs with Leek Sauce and Cheese takes 10 minutes to prepare.

Coddled Eggs with Leek Sauce and Cheese takes 60 minutes to cook.

Coddled Eggs with Leek Sauce and Cheese makes 4 servings.

The ingredients for Coddled Eggs with Leek Sauce and Cheese are:

SAUCE:
1 very large leek (about 2 cups), tough green ends cut off, sliced in half, cleaned, and sliced.
1/4 tsp salt
1/2 tsp sugar
2 TBS SmartBalance (or butter), separate ( 1 TBS for sauteing and 1 for the sauce)
1 TBS Goat Cheese
EGGS:

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 parsley
ASSEMBLY:
4 English Muffins, toasted
2 - 3 ounces Smoked Gouda Cheese, shaved or grated
2 - 3 ounces Baby Swiss Cheese, shaved or grated

Here is how you make Coddled Eggs with Leek Sauce and Cheese:

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: 4Recipe submitted by SparkPeople user APPLECRUMBLES.

The nutritional information for Coddled Eggs with Leek Sauce and Cheese is:

• Servings Per Recipe: 4
• 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