Leek and smoked salmon casserole eggs using a Create
(5)
Preparation time
Total time
Servings
Calories / Serving
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Dive into the comforting embrace of a Leek and Smoked Salmon Casserole Eggs, where creamy leeks meet the seductive allure of smoked salmon, all enveloped in a warm egg hug. This dish is a delightful nod to the culinary traditions of the British Isles, where leeks are celebrated not only as a staple vegetable but also as a symbol of Welsh pride. Did you know that leeks were once worn by Welsh soldiers in battle as a badge of honor? Now, they grace your table in a sophisticated casserole that’s perfect for a brunch or a cozy dinner. So, whisk away those eggs and let this dish transport you to a quaint little cottage in the rolling hills of Wales, where every bite is a celebration of flavor and tradition!
Ingredients
- 600 g Leek
- 120 g Smoked salmon
- 200 g Whipping cream
- 4 Eggs
- 2 Pinch(es) Pepper
Steps
Leek and Smoked Salmon Preparation
- Sliced, and add 300 g of leek on a cutting board.
- Cut into small pieces, and add 120 g of smoked salmon on the cutting board.
Cooking
- Add 300 g of leek in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 200 g of whipping cream in the food processor bowl.
- Mix manual: 10:00min / 90°C / Speed 2.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
Final Baking
- Preheat the oven at 180°C.
- Divide the creamed leeks evenly among ramekins.
- Sprinkle the Smoked Salmon over the leeks in each ramekin.
- Add 4 eggs in the ramekin.
- Sprinkle 2 pinch(es) of pepper on a plate.
- Place the ramekins in a baking dish and add hot water to the dish to come halfway up the sides of the ramekins.
- Cook in the oven at 180°C during 12min.
- Cook in the oven at 180°C during 15min.
- until the egg whites are set but the yolks are still runny.
- Serve Hot.
