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"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".
The eggs here are cooked with sautéed leeks and served with delicious morteau sausage "crisps".
45 K 4.5/5 (20 reviews)
45 min.
Easy
12 people
6 IngredientsLast modified on: March 29th 2017
1 kg 500 g 
3 
18 
6 tablespoons 
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 3 - 5 min.
Stage 4 - 2 min.
Pour 6 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.
Salt and pepper, then cook for 1 minute without colouring.
Stage 5 - 1 min.
Add the leeks.
Mix well.
Mix well.
Stage 6 - 7 min.
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.
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 130 RDI=10 % | 180 RDI=30 % | 2,750 RDI=140 % | 11,510 RDI: 140 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 7 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per person | 10 RDI=5 % | 10 RDI=1 % | 20 RDI=2 % | 230 RDI=10 % | 960 RDI: 10 % |
How much will it cost?
- For 12 people : 6.25 €
- Per person : 0.55 €
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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
Like these other recipes: Deep leek and potato quiche, Leek and tuna loaf, Loin of pork with herbs and julienne vegetables , Cassoulet, Breton style shellfish and vegetable soup, ... See them all 73
Egg
Like these other recipes: Spinach fritters, Pogne de Romans, Eggs Florentine, Little lemon biscuits, Eggs in tomato shells, ... See them all 236
Olive oil
Like these other recipes: Paté en croute (terrine in a pie crust), Cockles and cabbage with smoky cream sauce, Shallot confit tart, Preserved lemons, Stuffed baguette , ... See them all 527
Shallot
Like these other recipes: Shiitake eggs, Maroilles cheese quiche, Frichti from Bruxelles, Sliced cauliflower with 3 cheeses, Spinach and Comté Loaf, ... See them all 203
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