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Ingredientes
- 2 x leeks
- 2 x onions, medium
- 50 gm butter
- 300 gm Gruyere cheese
- 6 x egg yolks
- 2 c. chicken stock
- 1/2 c. cream salt, pepper
- 1/10 tsp nutmeg, grnd
Direcciones
- Slice onions and leeks.
- Heat the butter in a pan and gently cook the leek and onion till soft but not brown, about 5 min. Place in a buttered ovenproof dish and top with sliced cheese.
- In a bowl, whisk the egg yolks together.
- Bring the chicken stock and cream to the boil and pour over the egg yolks, whisking as you go. Season well and pour into casserole dish.
- Cover and cook in oven 200C/400F for about 20 min till liquid starts to set.
- Serve warm with roast or possibly grilled meats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 456 | |
| Calories from Fat 305 | 67% |
| Total Fat 34.67g | 43% |
| Saturated Fat 20.69g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 570mg | 24% |
| Potassium 272mg | 8% |
| Total Carbs 11.68g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.16g | 2% |
| Protein 24.76g | 40% |
