Leek, Egg and Cheese Pudding

Cut the leek into uniform pieces.

The leek is boiled in salted water for about 10-15 minutes. Then drain and allow to cool.

Prepare the white sauce:

Brown the flour in the melted butter

Then add the milk little by little, so as not to form lumps.

Leave on low heat for 5 minutes, add a little salt and pepper.

Separate the yolks from the whites. The yolks are mixed with the white sauce after it cools down a bit.

Beat the egg whites until smooth.

Mix the leeks with the composition of white sauce and yolks.

Carefully mix the beaten egg whites with the previous composition.

Pour the mixture into a heat-resistant pan greased with butter, and sprinkle the grated cheese on top.

Leave in the oven for 25-30 minutes.

After the composition browns, do not remove it immediately from the oven (it will no longer be fluffy), leave the oven door open for 10-15 minutes. Don't forget to turn off the oven.

Serve evenly and eat hot or cold, with or without meat.

Good appetite!