Starter
Cottage cheese egg with leeks and parmesan
Add flavor to your cocotte eggs with leeks and parmesan tiles!
10 min
Prep time
20 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
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1
Prepare the leeks: wash them, remove the roots to keep only the leaves and cut them into small pieces.
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2
Melt the butter in a saucepan, then add the leeks and 15 cl of water.
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3
Cover and let it simmer for 15 minutes on the stove, stirring occasionally.
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4
Prepare the parmesan tiles: line a baking sheet with parchment paper, make 8 small mounds of parmesan and bake for 3 minutes at 230°C.
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5
Remove the parmesan tiles from the oven and let them cool down.
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6
In individual ramekins, crack an egg, add some cream, then the leek fondue.
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7
Season with salt and pepper.
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8
Cook the eggs for 1 minute in the microwave, then place the parmesan tiles before serving.
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