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Leek and egg frichti

Name: Leek and egg frichti
Prep time: 19 min
Cook time: 21 min
Total time: 40 min
Yield: 4 people
Cuisine: French
Ingredients: 4 hard-boiled eggs; 700 g leek; 1 shallot; 2 slices cured ham; 1 knob butter; 1 slice bread; 1 knob butter; 200 ml cream; salt; pepper

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.

39 K 4.5/5 (4 reviews)

40 min.

Easy

4.30 €

4 people

10 Ingredients

Last modified on: September 26^th 2021

For 4 people, you will need:

1 4 hard-boiled eggs
2 700 g leek
3 1 shallot
4 2 slices cured ham
5 1 knob butter
6 1 slice bread
7 1 knob butter
8 200 ml cream
9 salt
10 pepper
Total weight: 1,275 grams

Times for this recipe

Preparation: 20 min.

Cooking: 25 min.

All in all: 40 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - ⌛ 2 min.

Cut 4 hard-boiled eggs into quarters.

Set aside.

Stage 2 - ⌛ 15 min.

Prepare 700 g 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 1 shallot and set aside.

Stage 4 - ⌛ 5 min.

In a small frying pan on medium heat, fry 2 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 1 slice bread cut into dice.

Fry, stirring frequently, until golden brown all over, then set aside.

Stage 6 - ⌛ 1 min.

Melt 1 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.

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 200 ml 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	130 RDI=50 %	640 RDI=60 %	140 RDI=20 %	1,730 RDI=90 %	7,250 RDI: 90 %
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 %