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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.

32 K 4.5/5 (4 reviews)

40 min.

Easy

4.30 €

12 people

10 Ingredients

Last modified on: September 26^th 2021

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For 12 people, you will need:

1 12 hard-boiled eggs
2 9 cups leek
3 3 shallots
4 6 slices cured ham
5 3 knobs butter
6 3 slices bread
7 3 knobs butter
8 2 ²⁄₃ cups cream
9 salt
10 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 40 min.

When should you start or finish this recipe?

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.

Cut 12 hard-boiled eggs into quarters.

Set aside.

Stage 2 - 15 min.

Prepare 9 cups leek.

If the leeks are small, like in the photo, cut into long chunks. Slice larger leeks thinly.

Set aside.

Stage 3 - 2 min.

Slice 3 shallots and set aside.

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.

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.

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.

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.

Stage 8 - 5 min.

Add 2 ²⁄₃ cups cream, salt and pepper moderately.

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,

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Milk, Gluten

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.

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