How to make Cottage cheese eggs with leeks and roquefort?
This recipe takes 50 minutes for 4 servings, medium difficulty.
Easter recipe idea: poireau and roquefort baked eggs!
40 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
50 min
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Cottage cheese eggs with leeks and roquefort?
How to prepare Cottage cheese eggs with leeks and roquefort?
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1
Peel and finely chop the onion
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2
Wash the leeks and slice them into 2 cm rounds
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3
Melt the butter in a skillet, add the onions and leeks
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4
Cook for about 5 minutes then cover with water
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5
After about 20 minutes, your mixture should be soft and well cooked
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6
Preheat the oven to 240°C (Th.
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7
Drain the onions and leeks and distribute them at the bottom of 4 baking dishes
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8
Crumble the roquefort cheese over the leeks and onions
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9
Distribute the heavy cream on the roquefort (the equivalent of two large tablespoons in each ramekin)
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10
Break an egg over each one, taking care not to damage the yolk
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11
Add a pinch of nutmeg and bake
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12
Watch the cooking: the egg white should be cooked and the yolk should remain runny
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13
Within 10 minutes maximum, your eggs should be ready
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14
Serve hot with crusty bread rolls.
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Frequently asked questions
Preparation takes 40 minutes and cooking takes 10 minutes, for a total of 50 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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