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Blue cheese and egg cocotte

Name: Blue cheese and egg cocotte
Total time: 40 min
Yield: 4
Ingredients: 0.25 cup clarified butter; 1 bunch baby Leeks (cleaned and cut into chunks); 2 onions (diced); 1.333 cups vegetable stock; 1.333 cups Roquefort (crumbled); 1.333 cups reduced-fat single cream; 4 large eggs; salt; peppers

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Difficulty:

easy

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: ¼ cup clarified butter; 1 bunch baby Leeks (cleaned and cut into chunks); 2 onions (diced); 1.333 cups vegetable stock; 1.333 cups Roquefort (crumbled); 1.333 cups reduced-fat single cream; 4 large eggs; salt; peppers

How healthy are the main ingredients?

Leek onion egg salt

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Preparation steps

Heat the butter in a frying pan. Add the leek and onions and fry for two minutes, stirring all the time.

Pour on the stock and season with pepper. Cover and cook for 20 minutes.

Preheat the oven to 220°C | 425F | gas 7.

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.

Break an egg into each ramekin and place in the oven. Bake for 5-7 minutes until the eggs are set.

Serve straight from the oven.

Blue cheese and egg cocotte

Ingredients

Preparation steps

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