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"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".

8,6984.5/5

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Last modified on: March 29th 2017

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
30 min.14 min.44 min.
Preservation: Should be eaten immediately.
At what time?
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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 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

Whole recipe
CaloriesProteins CarbohydratesFats
105457 gr42 gr73 gr
53 %22 %4 %11 %
Per 100 g
CaloriesProteins CarbohydratesFats
1156 gr5 gr8 gr
6 %2 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
26314 gr10 gr18 gr
13 %5 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.26 €
Per person : 0.57 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
LeekLeek: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Hotpot my grandmother's way , Chicken pie, Rustic chicken and mushroom pie, Thaï rice with small vegetables, ... All
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ShallotShallot: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Red rice pannequets, Sautéed Green Vegetables, Pork Chops with Rosemary, Leek and artichoke tart à la piémontaise, ... All

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