Leeks and prosciutto tartlets
20
10
6
No
Ingredients
- 12 commercial bread slices, without its crust
- 125 ml (1/2 cup) of melted butter
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 6 eggs
- Salt and pepper up to taste
- 60 ml (1/4 cup) of cooking cream
- 4 minced prosciutto slices
- 125 ml (1/2 cup) of grated Parmesan cheese
Preparation
Side-by-side mode
- Preheat oven at 350 °F (180 °C). With a rolling pin, press each bread slice until very thin. Brush with butter over both sides, set into muffin molds and oven bake 10 minutes or until roasted.
- In a large pan, heat olive oil at medium high heat, fry leeks for 2 to 3 minutes.
- Heat water in a bain-marie. In the upper container add and whisk eggs, season with salt and pepper. Add cream and leeks. Stir from time to time until eggs are cooked up to your taste. Add prosciutto and parmesan.
- Garnish bread cups, with eggs and sliced leeks. Serve.
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