Egg casserole with leeks and camembert

Egg casserole with leeks and camembert

When I lack time or inspiration, I often end up cooking eggs. In an omelette, stovein curry There are so many ways to cook them. I particularly like the egg casserole. They are always perfect for a quick dinner.

What’s great about cocotte eggs is that you can accommodate them in many ways, according to your desires of the moment or according to what’s in the fridge. I like to top them with a thick layer of vegetables. As it is in season, I chose the leeks. For delicacy, I added camembert and a little cream. And above all, I accompany them with toast.

To succeed in your cocotte eggs every time, there is a little trick. Indeed, it is essential that the white is well cooked, while keeping a very soft yolk. And to always have the perfect result, it is best to proceed in two stages. I cook the white first, and I add the yolk at the very last moment. It’s a bit of a cheat, but so, it’s still perfect. You don’t even need a water bath.
Really, there is nothing simpler than feasting on an egg casserole.

Egg casserole with leeks and camembert:

3 white leeks
1 sprig of rosemary
4 eggs, best possible
1/2 Camembert (well done)
100 ml liquid cream
salt pepper
olive oil

Preheat the oven to 160°C.

Clean the leeks well, then cut them finely.
Cook them, with the very finely chopped rosemary, in a little oil for about 5 minutes. stir regularly. Season.

Garnish the small pots with this leek fondue.
Arrange Camembert slices and cream on top. Season.

Gently separate the whites from the yolks.
Put the whites on the camembert. Reserve the yolks.

Bake for about 15 minutes, lid closed. The white must be well cooked.

Egg casserole with leeks and camembert

With a small spoon, make a small hole in the white to slip the yolk into it.

Put back in the oven for about 1 minute, just long enough to warm the yolk.

Eat right away, with toast.

To finish: it is possible to cook the leeks in advance. All that’s left to do is cook.

Have fun varying the vegetables and cheeses.

It seemed so obvious to me that I hadn’t specified it, but I remove the seal before putting my jar in the oven. Especially this one which is only decoration. And I put it back out of the oven.

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