Title: Baked leeks with bacon and gruyere
 Categories: None
      Yield: 4 Servings
 
      4 sm Or medium leeks; trimmed,
           -soaked and rinsed
      1 oz Bacon; cut into small dice
      1 lg Egg
    1/4 c  Milk
    1/4 c  Chicken broth or low-sodium
           -canned broth
           Salt
           Ground white pepper
      1 oz Gruyere cheese ; grated,
           -(about 1/3 cup)
      1 tb Dry bread crumbs
      1 tb Minced fresh parsley
 
  1. Trim leeks about 2 inches beyond point where leaves start to
  darken. Trim root end, keeping base intact.
  
  2. Slit leek lengthwise upward through leaves, leaving base intact. By
  trimming only dark green parts of each half, more of leek can be
  saved.
  
  3. Soak trimmed leeks in a sinkful of cold water to loosen excess
  dirt, then rinse leeks in cold running water, pulling apart layers
  with your fingers to expose any clinging dirt.
  
  4.Arrange leeks in a single layer in a steamer basket or steamer
  insert. Carefully place basket over pot of vigorously boiling water-,
  cover and steam until tip of knife inserted in thickest part of leek
  meets no resistance, about 10 minutes for leeks I inch thick, about
  12 minutes for leeks 1 1/4 inches thick.
  
  5. Adjust oven rack to center position and heat oven to 350 degrees.
  Fry bacon in small skillet over medium-high heat until fat is
  rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon
  aside to cool.
  
  6. Whisk egg, milk, chicken stock, and salt and pepper to taste in
  small bowl. Stir in Gruyerere cheese.
  
  7. Arrange leeks in a single layer in baking dish. Pour egg mixture
  over
  
  leeks, sprinkle with bacon bits and bread crumbs. Bake until top is
  browned and egg mixture is set, about 30 minutes. Sprinkle with
  parsley and serve immediately.
  
  Cook's Illustrated, Mar./Apr. 1995, Page 15. Credit: Mindy Schreil.
  
  Nationality: USA Course: vegetable Season:any Methods: steamed, baked
  
  Start to Finish 1 hour Preparation 10 minutes Attention 45 minutes
  Finishing a minute or less
  
  Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
  
  Recipe