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Cottage cheese eggs with leeks and roquefort

Name: Cottage cheese eggs with leeks and roquefort
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 portions
Cuisine: Française
Ingredients: 4 eggs; 2 or 3 leeks (depending on size); 1 onion; 250 g of roquefort cheese; 25 cl of heavy cream; 1 cube of butter; a pinch of ground mace

Easter recipe idea: poireau and roquefort baked eggs!

Guillaume | 10/04/2017 94 vues

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40 min

Prep time

10 min

Cook time

Servings

Medium

Difficulty

50 min

Total time

Four

Cooking method

Ingredients

4 eggs
2 or 3 leeks (depending on size)
1 onion
250 g of roquefort cheese
25 cl of heavy cream
1 cube of butter
a pinch of ground mace

Instructions

1

Peel and finely chop the onion
2

Wash the leeks and slice them into 2 cm rounds
3

Melt the butter in a skillet, add the onions and leeks
4

Cook for about 5 minutes then cover with water
5

After about 20 minutes, your mixture should be soft and well cooked
6

Preheat the oven to 240°C (Th.
7

Drain the onions and leeks and distribute them at the bottom of 4 baking dishes
8

Crumble the roquefort cheese over the leeks and onions
9

Distribute the heavy cream on the roquefort (the equivalent of two large tablespoons in each ramekin)
10

Break an egg over each one, taking care not to damage the yolk
11

Add a pinch of nutmeg and bake
12

Watch the cooking: the egg white should be cooked and the yolk should remain runny
13

Within 10 minutes maximum, your eggs should be ready
14

Serve hot with crusty bread rolls.