"Oeufs rabattus" with leeks


"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".
21K 20 4.5
Grade this recipe:

Last modified on: March 29th 2017

Keywords for this recipe:OmeletteEggsFoldedLeeks
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
30 min.14 min.44 min.
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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 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.
Keeping
Should be eaten immediately.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
916 Kcal or 3,835 Kj48 gr43 gr62 gr
46 %18 %4 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
107 Kcal or 448 Kj6 gr5 gr7 gr
5 %2 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
229 Kcal or 959 Kj12 gr11 gr15 gr
11 %5 %1 %2 %
% 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 : 2.08 €
  • Per person : 0.52 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Couscous, Fisherman's Ragout, How to prepare leeks, Gratin du Nord, Hotpot my grandmother's way , ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Curried tuna cubes, Scrambled eggs (Oeufs brouillés), Sweet pastry, Crab Cakes, Meatballs, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Stuffed mushrooms au gratin, Vegetable tian, Penne with purple artichokes, Roast cabbage with lemon, ... All
ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Sliced chicken with mushrooms and broccoli, Montbenoit's canapés, Chicken and mushroom pie, Sautéed chicken with leeks, ... All
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