Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999


Credit: Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

4 servings (serving size: 1 english muffin half, 2 wrapped leeks, and 1/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Remove roots, outer leaves, and tops from leeks; leave 6 inches of each leek. Cut each in half crosswise. Steam, covered, 8 minutes or until tender. Wrap each leek half in 1 piece of cheese and 1 piece of ham. Place wrapped leeks, seam sides down, in an 8-inch square baking dish.

  • Preheat oven to 450°.

  • Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk. Reduce heat; stir in sherry, salt, and pepper. Pour sauce over wrapped leeks, and sprinkle with breadcrumbs. Bake at 450° for 10 minutes or until golden. Arrange 2 wrapped leeks on each English muffin half; spoon sauce evenly over leeks.

Nutrition Facts

361 calories; calories from fat 26%; fat 10.6g; saturated fat 6g; mono fat 3.2g; poly fat 1g; protein 22.8g; carbohydrates 44.1g; fiber 1.7g; cholesterol 40mg; iron 4.1mg; sodium 841mg; calcium 488mg.