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.
30 K 4.5/5 (4 reviews)
40 min.
Easy
8 people
10 IngredientsLast modified on: September 26th 2021
8 
1 litre 400 ml 
2 
4 slices cured ham
2 knobs 
2 slices 
400 ml 
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 4 slices 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 2 slices 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 2 knobs 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 400 ml 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 | 250 RDI=100 % | 1,260 RDI=120 % | 150 RDI=20 % | 2,270 RDI=110 % | 9,500 RDI: 110 % |
| Per 100 g | 10 RDI=4 % | 60 RDI=6 % | 7 RDI=1 % | 110 RDI=5 % | 440 RDI: 5 % |
| Per person | 30 RDI=10 % | 160 RDI=20 % | 20 RDI=3 % | 280 RDI=10 % | 1,190 RDI: 10 % |
How much will it cost?
- For 8 people : 7.00 €
- Per person : 0.90 €
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: Langoustine and leek tarts, Roasted leeks with pesto, Fish fillet with leeks and mustard cream, Creamy "terre et mer" pots, Thaï rice with small vegetables, ... See them all 73
Cream
Like these other recipes: Potatoes with prawns, Hot sesame-cream chicken tartines, Crème brulée, Maple syrup cream sugar, Potato purée , ... See them all 115
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Chicken pie, Green and red salad with sardines and eggs mimosa, Cauliflower and egg salad, Jerusalem artichoke salad, ... See them all 46
Cured ham
Like these other recipes: Vegetable clafoutis, Bistro-style beetroot salad, Bisto-style canapés, Shallot confit tart, Leek and Jerusalem artichoke soup, ... See them all 14
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