Baked Eggs With Leek And Tomato Custard

Ingredients

• 1 egg-sized lump butter
• breadcrumbs
• 1 chopped leek
• 3 tomatoes, inside only
• pepper and salt
• 2 egg yolks
• eggs, as desired
• egg whites, beaten (optional)

Method

1. 1 Melt butter in a fireproof dish in the oven. Mix in breadcrumbs, chopped leek, tomato pulp, pepper, and salt. Cook for 3-4 minutes.
2. 2 Stir in egg yolks and return to oven to set into a custard.
3. 3 Break whole eggs on top. Season with pepper and salt. Bake until eggs begin to set.
4. 4 Broil the top with a salamander or hot shovel until browned. Serve immediately.