Egg and Leek Gratin

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg and Leek Gratin

Ingredients

Chicken Egg - 8 pieces
Leek - 4 pieces
Milk - 14 fl oz
Grated Pecorino Pepato Cheese - 1 tablespoon
Cheshire Cheese - 2.6 oz
Wheat Flour - 1.4 oz
Butter - 1.8 oz
Chopped Sage Leaves - 3 tablespoons
Cayenne Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Boil the eggs hard, peel them, and cut in half lengthwise.

Step 2

Remove the tough green tops of the leeks and rinse the bulbs well under water. Chop finely.

Step 3

In a saucepan, pour in the milk, add the flour, half of the butter, and bring to a boil, whisking continuously until a smooth sauce forms. Reduce the heat and cook for 5 minutes while stirring. Add pepper and salt.

Step 4

In another saucepan, melt the remaining butter, add the leeks, cover with a lid, and let cook on low heat for 5 minutes.

Step 5

Grease a baking dish with butter, place the leeks at the bottom, and arrange the egg halves on top with the yolks facing down.

Step 6

Add two-thirds of the grated cheddar and all the parmesan to the cream sauce, season with pepper and salt. Wait for the cheese to melt, then pour the sauce over the eggs and leeks. Sprinkle with the remaining cheddar, season with pepper, place under the broiler, and keep on medium heat until the sauce begins to bubble and the cheese is golden brown. Before serving, sprinkle with parsley.