text.skipToContent text.skipToNavigation

Boiled egg Lactose-free with butternut and leek



Preparation time



Boiled egg
Tony Martin

Recipe created by :

Tony Martin, Baker Expert France


Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Picto_ingredients.svg List of ingredients

  • 1 baguette
  • 2 eggs
  • 100 g of butternut purée
  • 1 leek
  • 40 ml of liquid plant-based cream (oat, almond, soy, rice, etc.)
  • Salt, pepper
  • Thyme
  • Nutmeg

Picto_preparation.svg Preparation steps

  • Peel the butternut and cut it into pieces.
  • Cut the leek into chunks and rinse well.
  • Steam the vegetables for 10 minutes.
  • Remove the chunks of leek and continue cooking the butternut for 10 minutes if necessary (the pulp must be soft).
  • Separate the egg white from the yolk.
  • Mix the butternut pulp with the plant-based cream, the nutmeg, the egg whites, salt and pepper.
  • Add the chunks of leek to the butternut cream.
  • Pour into ramekins.
  • Add 1 egg yolk per ramekin, and thyme, and cook for 10 minutes in a bain-marie in an oven at 175°C.
  • During this time, cut the baguette into fingers.
  • Eat straight away with the baguette fingers.