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
12 people
10 IngredientsLast modified on: September 26th 2021
12 
2 litres 100 ml 
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.
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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 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 | 370 RDI=140 % | 1,890 RDI=180 % | 230 RDI=30 % | 3,410 RDI=170 % | 14,260 RDI: 170 % |
| 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 12 people : 10.50 €
- 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: Creamy cauliflower with smoked salmon, Taos hotpot, Leeks in vinaigrette , Breton style shellfish and vegetable soup, Jerusalem artichoke purée with leeks, ... See them all 71
Cream
Like these other recipes: Mushroom velouté, Coconut-vanilla cream for Elsa , New York style pasta, Mushroom Pancakes au Gratin, Cheese tart, ... See them all 112
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Green and red salad with sardines and eggs mimosa, Spinach Croque-monsieur , Bistro sandwich, Green Piedmont Salad, Crispy smoked salmon and herb rolls, ... See them all 45
Cured ham
Like these other recipes: Bistro-style beetroot salad, Saltimbocca, Vegetable clafoutis, Shallot confit tart, Surprise eggs, ... See them all 14
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