Leek gratin

Ingredients

• 4 g Leek, white and light green part only
• 270 ml Almond milk, unflavored
• 2 pcs Eggs
• 2 slice Bread, whole-wheat
• 1/4 tsp White pepper, ground

Method

1. Heat oven to 180C.
2. Toast the bread until golden brown.
3. Cool and place in a food processor.
4. Process until you have fine breadcrumbs.
5. Halve leeks by length, leaving halves attached at a root.
6. Rinse the leeks and shake off the water.
7. In a large skillet, combine almond milk and leeks.
8. Season with white pepper and bring to a boil.
9. Reduce to a medium and simmer, covered for 5 minutes.
10. Uncover and simmer for 15 minutes.
11. Transfer the leeks to a baking dish.
12. Beat the eggs in a bowl.
13. Pour in some of the warmed almond milk and whisk until smooth.
14. Return the eggs to a skillet with almond milk and whisk until smooth.
15. Pour the almond milk-egg mixture over the leeks.
16. Sprinkle the leeks with prepared breadcrumbs.
17. Bake for 30 minutes.
18. Cool for 10 minutes before serving.