Today we propose in Kitchen Recipes a recipe that can become a good salty breakfast, but also a great alternative as a light dinner. The leek and egg cupcakes They are also simple to prepare; Sometimes you don't have to complicate things to achieve such colorful recipes.
The savory cakes that we prepare today have a leek base, which we will have to cook before putting in the oven. The egg will curdle in the oven and while it does so, we will only have to prepare a base of green shoots to accompany the cupcakes.
Leek and egg cupcakes on salad
Today's leek and egg cupcakes are a great alternative for breakfast or weekend brunch.
Author María
Recipe type: Brunch
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 teaspoon of olive oil
- 1 knob of butter
- 2-3 leeks, chopped
- A pinch of salt
- A pinch of black pepper
- 6 eggs
- Sriracha sauce (hot) or tomato sauce
- Lettuce leaves or mixed shoots
Preparation
- We preheat the oven to 210ºC.
- We grease 6 molds metallic cupcakes.
- In a frying pan, melt the butter over medium-high heat. Add the leeks chopped and sauté for a few minutes until lightly browned / caramelized. Approximately 10 minutes.
- We place the sautéed leeks as a base in each hole of the mold and we hatch an egg top carefully. Season and decorate with hot sauce.
- We take to the oven and cook until the whites set.
- We take out of the oven and serve on a bed of lettuce or assorted green shoots.
Nutritional information per serving
Calories: 153