Leeks fondue, gratin quail eggs with Kingsey three cheese
20
10
4
No
Ingredients
- 12 round bread slices of 8 cm of diameter
- Butter in enough quantity
- 3 packages of 250 g (12 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of countryside style cream
- 30 ml (2 tablespoons) of pesto Le Grand
- 12 quail eggs
- 300 g (1 package) of Kingsey swiss cheese fondue preparation
- Paprika in enough quantity
Preparation
Side-by-side mode- Brown round bread slices into butter.
- Steam Les Cultures de chez nous sliced leeks with butter; salt, pepper and cook covered for 15 minutes at medium heat while stirring from time to time. Add cream and cook for 15 minutes uncovered. Add pesto and mix well.
- Set bread over a baking sheet and at the center of each slices make a nest with leeks compote. Break an egg at the center of leeks nest. Oven bake at 375°F (190°C) for 7 to 8 minutes.
- Generously spread cheese on each nest without being scared to overflow on bread; spread with paprika and continue cooking for 2 to 3 minutes, just enough to gratin cheese.
