Egg and leeks en cocotte

Egg and leeks en cocotte


1 person made this

About this recipe: A perfect dish for a weekend breakfast or brunch or if you need a light supper. Serve with brown bread and butter.

jean.isacke Dorset, England, UK

Serves: 4 

  • 4 leeks, sliced and thoroughly washed and drained
  • 50g butter
  • 4 large eggs
  • Salt and freshly ground black pepper, to taste
  • 150g soured cream
  • 4 heaped teaspoons grated Parmesan cheese

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Melt butter in a small saucepan and gently cook leeks until soft, 10 to 15 minutes. Divide between 4 ramekins and cool.
  3. Break an egg into each dish; season with salt and pepper. Top each dish with a dollop of soured cream and a sprinkling of cheese. Place the ramekins in a roasting dish with 2.5cm (1 inch) water poured round.
  4. Bake in the preheated oven until eggs are set, about 10 minutes.

Recently viewed

Reviews (1)


I made this for a light lunch for me and my 11-month old daughter. I didn't have soured cream or parmesan, so I used Greek yoghurt and mild cheddar, and it was good. I will definitely do this again. - 31 May 2013

Write a review

Click on stars to rate