Leek and egg frichti
A "frichti" is a rough-and-ready dish, born of the French bistro tradition, that you can throw together with what you have to hand. This version mixes leeks with hard-boiled eggs, cream and ham.
24 K 4.5/5 (4 reviews)
40 min.
Easy
2 people
10 IngredientsLast modified on: September 26th 2021
2 
12.3 oz 
½ 
1 slice cured ham
½ knob 
½ slice 
3.5 oz 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
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Step by step recipe
Stage 1 - 2 min.
Stage 2 - 15 min.
Stage 4 - 5 min.
In a small frying pan on medium heat, fry 1 slice cured ham on both sides. When well fried, transfer to a plate and let it cool, then cut into strips or small pieces.
Set aside.
Set aside.
Stage 5 - 5 min.
Use the same pan, still on medium heat, and add ½ slice bread cut into dice.
Fry, stirring frequently, until golden brown all over, then set aside.
Fry, stirring frequently, until golden brown all over, then set aside.
Stage 6 - 1 min.
Melt ½ knob butter in a large frying pan on medium heat. When good and hot, add the sliced shallot.
Salt and pepper, then fry for 1 minute.
Salt and pepper, then fry for 1 minute.
Stage 7 - 3 min.
Add the leeks and mix.
Cover and cook for 3 or 4 minutes. The leeks should still be nice and green.
Cover and cook for 3 or 4 minutes. The leeks should still be nice and green.
Stage 8 - 5 min.
Add 3.5 oz cream, salt and pepper moderately.
Turn down the heat and leave to thicken gently for a few minutes.
Turn down the heat and leave to thicken gently for a few minutes.
Stage 9 - 2 min.
Add the fried ham and the eggs and mix together.
Check the seasoning,
Check the seasoning,
Stage 10
At the last minute, add the croutons (we want them to stay as crunchy as possible). Mix once more and serve.
Remarks
For a finer texture, you can roughly chop the hard-boiled eggs in stage 1.
For a true bistro touch, drizzle with a little vinaigrette just before serving.
For a true bistro touch, drizzle with a little vinaigrette just before serving.
And to drink?
A fruity white, well-chilled, such as a Chablis or Reuilly, or simply a Chardonnay.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=30 % | 320 RDI=30 % | 70 RDI=10 % | 870 RDI=40 % | 3,620 RDI: 40 % |
| Per 100 g | 10 RDI=4 % | 50 RDI=5 % | 10 RDI=2 % | 140 RDI=7 % | 570 RDI: 7 % |
| Per person | 30 RDI=10 % | 160 RDI=20 % | 30 RDI=5 % | 430 RDI=20 % | 1,810 RDI: 20 % |
How much will it cost?
- For 2 people : 2.15 €
- Per person : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leek
Like these other recipes: Leek fondue, Hearty leek and sprout soup, Gratin of leeks with Morbier cheese, Potimarron and leek soup, Chicken nems, ... See them all 71
Cream
Like these other recipes: Caramelized apple "moelleux" cake, Hot sesame-cream chicken tartines, Household cake (Gâteau de ménage), Baker's tuna and mushroom tart, Quartet of brassicas with cream , ... See them all 112
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: White asparagus salad, Springtime mixed salad, Mimosa eggs, Shiro-goma salad, Julia salad, ... See them all 45
Cured ham
Like these other recipes: Potato and two ham gratin, Cabbage julienne with ham, Bistro-style beetroot salad, Vegetable clafoutis, Surprise eggs, ... See them all 14
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