Summary

Ingredients

• 500 g leek
• 40 g butter
• 200 g cream
• 2 large egg (s), separated
• salt
• pepper
• 100 g cheese, e.. Emmentaler, rated
• 2 large onion (s) (vegetable onions)
• Butter, for the baking dish
• 2 pinches nutmeg, grated

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Instructions

1. Sauté the leek in rings in butter, pour in the cream and cook gently for about 10 minutes. Separate the eggs and stir into the leek vegetables, but be careful otherwise the yolks will freeze. Season with salt and pepper and mix in the cheese. Peel the onions, blanch them for 5 minutes and cut them in half, carefully scoop out with a spoon. Place the onion halves in a greased, ovenproof dish, fill with leek vegetables and drizzle with wormwood. Bake in the preheated oven at 200 ° on the middle rack for approx. 20 minutes. Beat the egg white until stiff, fold in the salt and mud, carefully place on the filled onions with a spoon, bake for another 5 - 7 minutes until the egg whites turn light brown.