Leeks fondue, gratin quail eggs with Kingsey three cheese
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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, and pepper. Cover and cook 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. At the center of each slice, 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.
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