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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".

38 K 4.5/5 (20 reviews)

45 min.

Easy

2.10 €

12 people

6 Ingredients

Last modified on: March 29^th 2017

For 12 people, you will need:

1 6 ¹⁄₃ cups leek
2 3 shallots
3 18 Eggs
4 6 tablespoons olive oil
5 salt
6 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

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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

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Step by step recipe

Stage 1 - 15 min.

Prepare 6 ¹⁄₃ cups leek and slice into rounds but not too thinly.

Set aside.

Stage 2 - 5 min.

Prepare 3 shallots and chop finely.

Set aside.

Stage 3 - 5 min.

Beat 18 Eggs, salt and pepper.

Set aside.

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.

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 (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 %

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

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