Recipe by Tara Holland
This recipe originally appeared in our Summer 2021 issue. Get the magazine here.
Start to Finish: 30 minutes
- 1 tbsp. olive oil
- 8 oz. bulk hot Italian sausage
- 2 leeks, cut into 1/2-inch slices
- 2 large eggs
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan
- Flat-leaf parsley and hot sauce, for garnish
Preheat oven to 400°. In small cast-iron skillet, heat oil over medium-high. Add sausage; cook until browned, 3 minutes. Add leeks; cook until softened, 5 minutes. Make wells in mixture and crack in eggs. Add cream and Parm. Bake until eggs are cooked, 8 to 10 minutes. Season and garnish.