Farm Eggs = a Leek and Cheddar Souffle

Last weekend in Wicklow we stopped at a farm to buy eggs. As we pulled into the drive we had to dodge the truly free range fowl.
The price for fresh eggs? Well your not in Kansas anymore. 6e for 12 (boxes of 10, with the extra to hold in your hands).
Duck Egg, Leek and Irish Cheddar Souffle* Not a recipe from a souffle expert.
Serves 4
1 tsp oil
3 chopped and cleaned leeks
2 Tbs butter
2 Tbs flour
1 1/4 cup of warm milk
3/4 cup grated Irish Cheddar cheese
1 tsp thyme
salt, pepper, hot chili pepper
3 duck egg yolks
4 duck egg whites

1. Heat oven to 350f or 180c.

2. Over a med heat cook the leeks in the oil until soft.

3. Make a white sauce with the butter, flour and milk. (Melt the butter in a pan over med heat, add the flour and stir. Cook for about 30 sec and then add the warm milk. Mix Mix Mix until there are no lumps.) Add the cheese, herbs and spices. Let cool a bit and then add in the yolks.

4. Beat the egg whites. (Fresh eggs whites take longer so maybe ask you husband to do this part!!!)
5. Fold everything together and put into little pots or anything you have ( I used a big pie pan).

6. Into the oven and hope for the best. Cook 30-50 (mine was 40 min, i had to put a foil on the top to stop it from burning while I wait for the middle to be cooked)

It was like eating a cloud of fat!