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Ingredients
Day old sourdough, torn into bite-sized pieces1 loaf
Unsalted butter5 tbsp
Flamingo Estate Garlic Olive Oil5 tbsp
Flamingo Estate Cantabrian Anchovies, chopped, plus more to serve4
Onions, diced2
Leeks, sliced2
Salt and pepper, to taste
Rosemary, chopped3 sprigs
Flamingo Estate Capers, rinsed2 tbsp
Heavy cream1 cup
Chicken stock (store bought is fine)1 cup
Eggs2
Steps
- Preheat oven to 350°F. Bake sourdough pieces on a baking sheet until golden-brown and crunchy, 20-25 minutes. Remove and increase the oven to 400°F.
- Melt the butter with Garlic Olive Oil in a pot over medium heat. Add the Flamingo Estate Cantabrian Anchovies and cook until dissolved, 1 minute. Add the onion and leek, then season with salt and pepper. Cook gently, stirring often, until the onion and leeks are soft, sweet and just beginning to caramelise, at least 15 minutes. Add the rosemary and Flamingo Estate Capers, then cook until fragrant, about another minute.
- Whisk the stock, cream and eggs until smooth, then season with salt and pepper to taste. Pour over the leek and onion mixture, then gently stir in the croutons. Transfer to a 12-inch gratin dish, or similar. Cover with aluminum foil and bake until the cream mixture thickens, about 20 minutes. Remove foil and continue baking until the surface is golden and crisp, about another 10 minutes.
- Garnish generously with Flamingo Estate Cantabrian Anchovies.
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