Egg and leeks en cocotte
(1)
30 min
A perfect dish for a weekend breakfast or brunch or if you need a light supper. Serve with brown bread and butter.
3 people made this
Ingredients
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
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Preheat the oven to 180 C / Gas mark 4.
- Melt butter in a small saucepan and gently cook leeks until soft, 10 to 15 minutes. Divide between 4 ramekins and cool.
- 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.
- Bake in the preheated oven until eggs are set, about 10 minutes.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
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
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