A spring dish, easy and very tasty: Eggs en Cocotte with leeks. I think this classic recipe could be a good idea for a quick lunch or brunch. It’s very easy but not so quick in fact it’ll need 45 minutes cooking. Besides you have to be careful during the preparation because the only difficulty lies in separating the yolk from the egg white.
Eggs en Cocotte with Leeks Recipe
- 4 eggs
- 4 leeks
- 1 bay leaf
- 40g (1,40 oz) butter
- 1/2 cup dry white wine
- vegetable stock
- salt and pepper
- chives and thyme
Clean the leeks: get rid of the rootlets, the outer sheath and the terminal dark green part of the leek. Cut them into thin slices and rinse them.
Cook them in a large pan with butter, 1 bay leaf, a pinch of salt, pepper and grated nutmeg for 3-4 minutes over low heat (1) (2). Then add the white wine, stir and let it evaporate(3).
Add 3/4 tablespoons of hot vegetable stock (4) and cook – with the lid on – for about 20 minutes over low heat, adding more tablespoons of stock. Stir occasionally, until the leeks are tender and well cooked. Remove the bay leaves and place the cooked leeks in 4 cocotte suitable for the oven. Now you have to shell the eggs and separate the yolks from the egg whites. Proceed as follows: split an egg and pour the egg white in each cocotte over the leeks. Put the yolk, one at a time, in a small cup or glass. Sprinkle the egg whites with a pinch of salt and cook under the grill of the oven at full power for 3-4 minutes (5). When cooked take them off the oven and add the egg yolks, carefully trying not to split them (6). Cook for 1 minute – always under the grill of the oven at full power – (the yolks must remain liquid), then serve garnished with chives and thyme.