Ingredients for 2 persons
2 thick leeks
2 chicken breast fillets
1 cup crème fraîche with herbs
salt, pepper and some nutmeg
approx.100 ml water
some oil and spices to taste for marinating the chicken breast
about 150 g grated cheese of your choice (I had Grana Pardano)
Clean leek, wash properly and cut into rings. Cut the chicken breast into bite-sized pieces, drizzle with a little oil, add spices and mix well (I used a Cajun spice mix) and let it marinate for a few minutes.
Put a pan or wok on the stove and fry the chicken in it until nice and golden brown, then take it out, and in the seasoning oil now lightly sauté the leek, then add some water and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg.
Meanwhile, mix the two eggs with the crème fraîche. Put the leek in an ovenproof casserole dish, spread the chicken breast on top. Then add the egg-cream fraiche mixture. Sprinkle everything with a grated cheese of your choice.
Now bake everything for 20-25 minutes in the preheated oven at 200°C, until the cheese has a nice golden brown crust.