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.
29 K 4.5/5 (4 reviews)
40 min.
Easy
12 people
10 IngredientsLast modified on: September 26th 2021
For 12 people, you will need:
12 
2 kgs 100 g 
3 
6 slices cured ham
3 knobs 
3 slices 
600 ml 
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 6 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 3 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 3 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 600 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 | 390 RDI=150 % | 1,920 RDI=180 % | 410 RDI=60 % | 5,190 RDI=260 % | 21,740 RDI: 260 % |
| 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 12 people : 12.90 €
- 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 and Jerusalem artichoke soup, Maroilles cheese quiche, Leek fondue, Creamy cauliflower with smoked salmon, Steamed leeks with morel sabayon, ... See them all 72
Cream
Like these other recipes: Bounty-style tart for Alison, Loin of pork with herbs and julienne vegetables , Lille style chicken, Chicken and mushroom pie, New York style pasta, ... See them all 114
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Jerusalem artichoke salad, Very green mixed salad, Spinach Croque-monsieur , Green and red salad with sardines and eggs mimosa, Bistro-style cabbage salad, ... See them all 45
Cured ham
Like these other recipes: Potato and two ham gratin, Pasta with pesto and preserved tomatoes, Bistro-style beetroot salad, Shallot confit tart, Saltimbocca, ... See them all 14
Other recipes you may also like
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.October 13th 2010504 K 13.7 1 hour 20 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.February 21th 2011265 K 24 1 hour 35 min.
Gratin Dauphinois
This recipe is a bit sensitive for people from Dauphiné (a French area around the city of Grenoble), many of them are sure to have the "true" recipe. Here is the version of the famous French chef Michel Guérard. The most interesting thing about gratin Dauphinois, is that it has a delicate hint of...August 13th 2016390 K 25 1 hour 3 min.
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.December 31th 2013227 K 34.1 30 min.
Real home-made chips*
It's not easy to make these - the original "French fries" - well at home, that is, to produce golden and crunchy chips from fresh potatoes. Here is a way of doing it in three cooking stages, which gives very good results: melting in the middle, crunchy on the outside, and a nice golden colour....December 30th 2019434 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.