Very creamy casserole eggs without a drop of crème fraîche, it’s possible! Just bet on this light ingredient which provides 5 times fewer calories…
For a sophisticated starter or a quick brunch, cocotte eggs always have their effect. Broken into ramekins then incubated in a bain-marie, they cook slowly until they obtain a perfect texture. Namely a just set white, and a very runny yellow. But unlike baby birds, they never leave the nest. They are eaten directly in their containers, generally with a few pieces of toast.
Softer than a poached egg, classier than a fried egg, the cocotte egg is obviously meant to be delicious. Always accompanied by a few mushrooms, strips of smoked salmon or diced ham, it rarely comes out without a spoonful of crème fraîche which gives it an incomparable creaminess. Is it also forgiving for the figure? Not always. The problem is not so much in the egg, now fully rehabilitated by nutritionists (who praise its protein content as much as its remarkable vitamin profile), as in the little extras that are added. Including the famous crème fraîche, which if not light, is around 30% fat…
To lighten your leek casserole eggs, Jadedietician-nutritionist, found an excellent substitute: skyr! A new favorite of protein diets, this Icelandic yogurt which continues to invade the shelves of the fresh produce section has one (another) major advantage: its 0% lipids which give it a small 57 kcal/100 g, which is 5 times less than whole cream. And since it turns out to be thicker than ordinary cottage cheese, it plays the perfect joker.
Want to try our nutri expert’s light recipe? Easy. Melt 2 white leeks and 1 clove of minced garlic in a drizzle of olive oil, with salt, pepper and the condiments of your choice (zaatar, miso, etc.). Then add 1 drizzle of milk and 1 tbsp. of cornstarch to bind the filling. At the bottom of a casserole dish or large dish, then place 2 tbsp. tablespoon of skyr, distribute the leek fondue, cover with 30 g of grated Emmental, then break 2 eggs on top. Bake in a bain-marie (in a large container filled with water) at 180°C for 10-12min, until the whites are set. Enjoy with a nice slice of sourdough bread for a refined and balanced meal!
