Egg and leeks en cocotte

    30 min

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


    Dorset, England, UK
    4 people made this

    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.

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    Reviews in English (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