| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Leeks; cut into |
|
|
; 2.5cm(1-inch) |
|
|
; slices (1lb) |
| 25 |
g |
Polyunsaturated margarine; (1 oz) |
| 25 |
g |
Plain flour; (1 oz) |
| 4 |
|
Eggs; separated |
|
|
Freshly ground black pepper |
INSTRUCTIONS
GENERAL
Preheat the oven to Gas Mark 6/200 °C/400 °F.
Grease a 1.25-litre (2 1/4-pint) deep ovenproof dish or four ramekins.
Put the leeks in a steamer, metal colander or sieve over a saucepan of
boiling water, cover and steam for 10 minutes or until tender. Leave to
cool for about 10 minutes.
Melt the margarine in a saucepan and add the flour. Season with plenty of
pepper and cook for 2 minutes. Transfer to a large bowl and leave to cool
slightly. Add the leeks and egg yolks and mix well.
Whisk the egg whites until stiff but not dry, then fold them into the leek
mixture. Gently spoon the mixture into the prepared dish or ramekins and
bake in the oven for 20-25 mintues, or until risen and set (15-20 minutes
for ramekins).
Serve with a salad, baked potatoes and crusty French bread.
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