Baked Eggs Lorraine

Name: Baked Eggs Lorraine
Ingredients: 2 slices, bacon, cut into 1/2-inch pieces; 1 pound, leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 tablespoon, unsalted butter; 1 tablespoon, all-purpose flour; 3/4 cup, half-and-half; 2 ounces Gruyère, cheese, shredded (1/2 cup); , Salt and pepper; 1/8 teaspoon, dry mustard; 1/8 teaspoon, ground nutmeg; Pinch, cayenne; , Vegetable oil spray; 6 , large eggs

Main Courses
Vegetables
Pork
Eggs
Breakfast & Brunch
Cook's Extras

Appears in Cook's Illustrated November/December 2012

Ideally, this dish should feature tender whites and runny yolks—but it almost never does. We baked hundreds of eggs trying to crack the code.

SERVES 6

TIME 1¼ hours

Why This Recipe Works

This is a members' feature.