Blue Cheese and Egg Cocotte
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Preparation steps
1.
Heat the butter in a frying pan. Add the leek and onions and fry for two minutes, stirring all the time.
2.
Pour on the stock and season with pepper. Cover and cook for 20 minutes.
3.
Preheat the oven to 220°C | 425F | gas 7.
4.
Drain the leeks and divide them between 4 ovenproof ramekins. Sprinkle them with crumbled roquefort. Pour the cream over the top and grind on some pepper.
5.
Break an egg into each ramekin and place in the oven. Bake for 5-7 minutes until the eggs are set.
6.
Serve straight from the oven.
