Courtesy of Better Homes & Gardens magazine
8 hard boiled eggs, peeled
10 medium leeks
2Tbsp. all-purpose flour
1 1/2c. milk
1/2c. shredded white cheddar
1/4c. grated Parmesan
1/4tsp. cayenne pepper
salt and pepper
Preheat oven to 450. Quarter the eggs lengthwise. Arrange in a single layer in a broiler safe 1 1/2 - 2 quart round dish, or 10 inch round quiche dish. Set aside.
Remove green portion and roots from the leeks. Half the leeks lengthwise. Cut into strips lengthwise, or chop into half circles 1/4 inch thick. Place leeks in a colander that is set inside of a larger bowl of water. Agitate the leeks in the colander to insure that all sand and grit is removed. Take colander out of water bowl. Hold the colander under the faucet for a final rinse. Lay leeks on paper towels to dry. Heat 4 Tbsp of butter in a large skillet. Add leeks and cook until tender, approximately 4 - 5 minutes. Season with salt and pepper. Once cooked, spread evenly over the eggs.
Using the same skillet, heat 2 Tbsp of butter. Whisk in flour and cook for 1 minute. Add milk, whisk throughly to remove lumps, and cook until thickened and bubbly. Whisk in half of the cheddar cheese, all of the parmesan, and the cayenne pepper. Add salt and pepper to taste. Pour sauce over the leeks. Sprinkle remaining cheddar over the top. Bake, uncovered, for about 10 minutes or until edges are bubbly and top begins to brown. Makes 8 - 10 servings.
*I made this without the eggs. I also cut the recipe in half, which still made plenty for my family of three. We all loved it by the way. It went great with meatloaf!