"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.	15 min.	45 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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