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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".
41 K 4.5/5 (20 reviews)
Grade this recipe:
duree45 min. difficultéEasy prix£1.75 pour combien8 people ingredients6 Ingredients
Keywords:
Last modified on: March 29th 2017
For this recipe: I want to make it (293×) I made it (326×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 8 people, you will need:
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 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.
"Oeufs rabattus" with leeks
Prepare 1 kg leek and slice into rounds but not too thinly.

Set aside.
Stage 2 - 5 min.
"Oeufs rabattus" with leeks
Prepare 2 shallots and chop finely.

Set aside.
Stage 3 - 5 min.
"Oeufs rabattus" with leeks
Beat 12 eggs, salt and pepper.

Set aside.
Stage 4 - 2 min.
"Oeufs rabattus" with leeks
Pour 4 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
Add the leeks.

Mix well.
Stage 6 - 7 min.
"Oeufs rabattus" with leeks
Cook uncovered until the leeks just begin to brown, then salt and pepper.

Heat the plates.
Stage 7 - 1 min.
"Oeufs rabattus" with leeks
Pour the beaten eggs over the leeks and leave undisturbed for 1 minute.
Stage 8 - 5 min.
"Oeufs rabattus" with leeks
Use a wooden spatula to draw the egg from the edge in towards the centre of the pan.
Stage 9
"Oeufs rabattus" with leeks
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
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %90 RDI=8 %120 RDI=20 %1,830 RDI=90 %7,670 RDI: 90 %
Per 100 g5 RDI=2 %4 RDI=0 %7 RDI=1 %110 RDI=5 %450 RDI: 5 %
Per person10 RDI=5 %10 RDI=1 %20 RDI=2 %230 RDI=10 %960 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 8 people : £3.50
  • Per person : £0.45

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek
Leek

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Egg
Egg

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Olive oil
Olive oil

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Shallot
Shallot

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