Breton Eggs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g pork belly, smoked
- 2 leeks
- 1 tablespoon flour
- 250 ml meat broth
- 125 ml white wine
- salt and pepper
- Nutmeg, grated
- 8 egg (s)
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Boil the eggs until waxy, let them cool down a little and peel them. Put aside. Cut the bacon into cubes, thinly slice the leek sticks.
- Leave the bacon in a large saucepan, add the leek and sweat a little. Dust with flour, add the meat stock and wine while stirring, bring to the boil and simmer for about 5 minutes, until the leek is cooked. Season with salt, pepper and nutmeg. Put in the crème fraîche. Put the eggs in the sauce and warm them up.
- Serve with boiled potatoes.
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