1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

"Oeufs rabattus" with leeks

Name: "Oeufs rabattus" with leeks
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g leek; 1 shallot; 6 eggs; 2 tablespoons olive oil; Salt; Pepper

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".

54 K 4.5/5 (20 reviews)465517

Duration

45 min.

Difficulty

Easy

Last modified on: March 29^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

30 min.

Cooking

15 min.

All in all

45 min.

Preparation 30 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

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

Set aside.

Stage 2 - ⌛ 5 min.

Prepare 1 shallot and chop finely.

Set aside.

Stage 3 - ⌛ 5 min.

Beat 6 eggs, salt and pepper.

Set aside.

Stage 4 - ⌛ 2 min.

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.

Add the leeks.

Mix well.

Stage 6 - ⌛ 7 min.

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

Heat the plates.

Stage 7 - ⌛ 1 min.

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

Stage 8 - ⌛ 5 min.

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

Stage 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.

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.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=9 %	4 g RDI=2 %	7 g RDI=10 %	107 kcal RDI=5 %	449 kJ RDI=5 %
Per person	11 g RDI=18 %	10 g RDI=4 %	15 g RDI=21 %	229 kcal RDI=11 %	959 kJ RDI=11 %
Whole recipe	47 g RDI=74 %	42 g RDI=16 %	61 g RDI=84 %	916 kcal RDI=46 %	3,836 kJ RDI=46 %