Leek and Herb Egg Bake

Preheat an oven to 350°F (180°C). Spray an 8-inch (20-cm) square baking pan with nonstick cooking spray.

Chop the dark green tops off the scallions, then cut the remaining portion of the scallions in half lengthwise. In a small bowl, stir together the chopped tops and herbs. Set the scallion halves aside.

In a large bowl, whisk together the eggs, 1 tsp. kosher salt and 1/4 tsp. pepper until blended. Whisk in the cream, Parmesan and chopped herb mixture. Using a rubber spatula, gently fold in the ricotta and goat cheese, leaving the cheese in small clumps.

Pour the egg mixture into the prepared baking pan and bake until the eggs are just starting to set, about 15 minutes.

Meanwhile, in a large fry pan over medium-high heat, melt the butter. Add the leek halves and cook, turning once, until lightly browned, about 2 minutes per side. Transfer to a paper towel–lined plate. Add the scallion halves to the pan and cook, turning once, until lightly browned, about 1 minute per side. Transfer to the plate. Pat the leek and scallions dry if needed.

After the eggs have baked for 15 minutes, remove the pan from the oven and arrange the leek and scallion halves, cut sides up, on top. Continue to bake until the eggs are cooked through and puffed up and the center jiggles slightly when gently shaken, 10 to 15 minutes more.

Let the egg bake cool in the pan for 5 to 10 minutes, then garnish with herb leaves and sprigs and lemon zest. Drizzle with olive oil and sprinkle with flaky sea salt. Cut into slices and serve. Serves 6.

Williams Sonoma Test Kitchen