Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

"Oeufs rabattus" with leeks

This quick French way of cooking eggs is similar to an omelette, but with the egg simply drawn in towards the centre during the brief cooking.

The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".

10,1474.5/5 for 20 ratings

Last modified on: March 29^th 2017

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

Change for:

Measures:

How long does it take?

Time required

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

Keeping:

Should be eaten immediately.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 15 min.

"Oeufs rabattus" with leeks : Photo of step #1

Prepare 500 g leek and slice into rounds but not too thinly.

Set aside.

Stage 2 - 5 min.

"Oeufs rabattus" with leeks : Photo of step #2

Prepare 1 shallot and chop finely.

Set aside.

Stage 3 - 5 min.

"Oeufs rabattus" with leeks : Photo of step #3

Beat 6 eggs, salt and pepper.

Set aside.

Stage 4 - 2 min.

"Oeufs rabattus" with leeks : Photo of step #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.

Stage 5 - 1 min.

"Oeufs rabattus" with leeks : Photo of step #5

Add the leeks.

Mix well.

Stage 6 - 7 min.

"Oeufs rabattus" with leeks : Photo of step #6

Cook uncovered until the leeks just begin to brown, then salt and pepper.

Heat the plates.

Stage 7 - 1 min.

"Oeufs rabattus" with leeks : Photo of step #7

Pour the beaten eggs over the leeks and leave undisturbed for 1 minute.

Stage 8 - 5 min.

"Oeufs rabattus" with leeks : Photo of step #8

Use a wooden spatula to draw the egg from the edge in towards the centre of the pan.

Stage 9

"Oeufs rabattus" with leeks : Photo of step #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.

Stage 10 - 3 min.

"Oeufs rabattus" with leeks : Photo of step #10

Transfer onto hot plates and garnish 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.79 €
Per person : 2.20 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Leek: You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Cretan-style salmon , Icelandic-style fish and vegetable pie, Maroilles cheese quiche, Vol-au-vent, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), How to cook hard-boiled eggs properly , Almond cream or frangipane, Sesame fried scampi, Eggs in brioche nests, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Potato and two ham gratin, Endives , Broad bean salad with Parmesan, Chicken club sandwich, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Creamy risotto with vegetables , How to prepare cockles, Like a Boursin with garlic and herbs, Turban of sole with langoustines, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.