"Oeufs rabattus" with leeks

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g leek
• 2 1 shallot
• 3 6 eggs
• 4 2 tablespoons olive oil
• 5 salt
• 6 pepper
• Total weight: 855 grams

Times:

Preparation	Cooking	Start to finish
30 min.	14 min.	44 min.

Step by step recipe

• 1: Prepare 500 g leek and slice into rounds but not too thinly.
  Set aside.
• 2: Prepare 1 shallot and chop finely.
  Set aside.
• 3: Beat 6 eggs, salt and pepper.
  Set aside.
• 4: Pour 2 tablespoons olive oil into a frying pan on high heat. When hot, add the chopped shallot.
  Salt and pepper, then cook for 1 minute without colouring.
• 5: Add the leeks.
  Mix well.
• 6: Cook uncovered until the leeks just begin to brown, then salt and pepper.
  Heat the plates.
• 7: Pour the beaten eggs over the leeks and leave undisturbed for 1 minute.
• 8: Use a wooden spatula to draw the egg from the edge in towards the centre of the pan.
• 9: Continue doing this until there is no more liquid egg left.
  Take off the heat immediately. It is normal, and desirable, for a little of the egg in the centre of the pan still to be not quite cooked.
• 10: Transfer onto hot plates and garnish possibly with morteau sausage "crisps".

Remarks

Like in some omelette recipes, you can add a little cream to the beaten eggs if you wish, but it is not essential.

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