Eggs en cocotte with leek fondue
Try this comforting eggs en cocotte dish with leeks for your next brunch.
1. Split 4 leeks and cut into 4 quarters lengthwise. Trim the ends. Wash and chop finely lengthwise. Simmer for 15 minutes over moderate heat in a covered pan with 20 g butter and 1 glass of water, stirring from time to time.
2. Preheat the oven at 240°C (th. 8). On a plate lined with parchment paper, place 8 small heaps of grated parmesan. Bake for 3 minutes, making sure it does not burn. Place the cheese patties onto rolling pin to form tiles Leave to dry and cool.
3. Break 4 eggs into individual ramekins. Pour 1 tablespoon of light salted cream and the cooked leek fondue into the ramekins. Cook for 20 to 50 seconds in the microwave.
Our cooking tip: Serve 2 parmesan tuiles per person and a small leek nest.
Photo credit : Sucré Salé
