Recipe - Leeks And Eggs In Balsamic Vinegar - Ann Lovejoy

2 tablespoon Olive oil
2 lg Leeks; split in half
2 tablespoon Balsamic vinegar
2 Eggs
1 tablespoon Chives; chopped
1 tablespoon Italian parsley; chopped
2 tablespoon Roquefort cheese; crumbled

Lightly brush leeks with olive oil; set in abaking dish cutsides down.

Blend remaining olive oil with vinegar, pour over leeks, cover, and bake in
350 oven fore 20 to 25 minutes, until leeks are tender.

Break an egg into each end of pan. Sprinkle herbs and cheese over all,
return to oven, and bake until eggs are cooked to your taste; 4 to 6
minutyes for softly set eggs, 7 to 10 minutes for firm eggs. Bring the dish
to the table to serve.

Suggested Wine: microbrewed ale

NOTES : Toss a mixed green salad with toasted nuts, shredded carrots, and
an orangeyogurt dressing.
Recipe by: Ann Lovejoy Eight Items or Less

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998