Cocotte with Egg and Leek
Main Dishes • Italian
Description
Oven – 180 degrees Celsius.
Ingredients
- Chicken Egg 1 piece
- Leek 0 oz
- Yogurt powder 2 tablespoons
- Grated Pecorino Pepato Cheese ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the leek lengthwise and wash thoroughly under cold water, then chop it. Place a small skillet over medium heat, add the leek, salt, and pepper, stir, and reduce the heat. Cover with a lid and let it cook for 5 minutes. Transfer the leek to a cocotte dish.
Step 2
Carefully crack the egg on top, season with salt and pepper. Add the yogurt and sprinkle with grated Parmesan. Fill a baking dish with boiling water to a depth of 2.5 cm, place the cocotte dish inside, and put it in the oven for 15 minutes. Serve hot.
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