Guinea fowl egg mini casseroles

6 servings

60 minutes

Mini egg casseroles made from guinea fowl are an exquisite dish of European cuisine that perfectly combines the tenderness of guinea fowl, the creaminess of cheese, and the aroma of leeks. Guinea fowl is a bird valued for its rich yet mild flavor that makes casseroles particularly refined. The origins of this dish trace back to French gastronomic traditions where harmonious combinations of simple yet noble ingredients are appreciated. The casseroles are airy thanks to eggs and cream, while Dijon mustard adds a subtle spicy note. This dish is perfect for breakfast or a light dinner served hot or chilled. The miniature form makes it convenient for portioned serving, and the juiciness of the ingredients provides a rich gastronomic experience. Paired with greens or crispy baguette, they make an excellent addition to a cozy family or festive table.

Energy value per serving

• Calories: 221.7
• Proteins: 13.4g
• Fats: 16.9g
• Carbohydrates: 3.9g

Ingredients

• Guinea fowl: 200 g
• Guinea fowl egg: 4 pc
• Philadelphia cheese: 150 g
• Cream 30%: 100 ml
• White part of leek: 1 pc
• Parsley: 4 sprig
• Dijon mustard: 1 tsp
• Butter: to taste
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Cut the guinea fowl meat into very small cubes. If necessary, rinse the leek to remove sand and also cut it into small cubes. Melt 2 tablespoons of oil in a pan, sauté the leek over low heat, stirring, until soft, about 10 minutes. Add the guinea fowl meat, season with salt and pepper, mix, and remove from heat.

   Required ingredients:

   • Guinea fowl: 200 g
   • White part of leek: 1 piece
   • Butter:  to taste
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

2. Grease 6 large muffin molds or 12 smaller ones with oil. Even if the molds are silicone, make sure to grease them. Distribute the guinea fowl meat with leeks into the molds.

   Required ingredients:

   • Butter:  to taste

3. Chop the parsley very finely, literally 'to dust'. Lightly beat the eggs with the cream. While continuing to beat, add the cream cheese, mustard, and parsley, seasoning with salt and pepper.

   Required ingredients:

   • Parsley: 4 sprigs
   • Guinea fowl egg: 4 pieces
   • Cream 30%: 100 ml
   • Philadelphia cheese: 150 g
   • Dijon mustard: 1 teaspoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

4. Pour the resulting mixture over the guinea fowl with leeks. Place the molds in a deep baking tray and add enough cold water to submerge the molds at least halfway.

5. Place the baking tray in a preheated oven at 170°C for about 30 minutes. Serve hot or cold.