Soft-boiled Egg with Andouille and Vegetable LoafTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:189.6 kcal
Proteins:8.9 g
Fats:4.6 g
Carbohydrate:28.3 g
Fibers:3.2 g
Sugar:8.1 g
Cholesterol:132.6 mg
Sodium:68.2 mg
Calcium:65.9 mg
Energy:598 kcal
Proteins:28.1 g
Fats:14.6 g
Carbohydrate:89.1 g
Fibers:10 g
Sugar:25.6 g
Cholesterol:418.2 mg
Sodium:215 mg
Calcium:207.7 mg
SIMILAR RECIPES
Cretons for Candlemas
Dry Sausage in Brioche with Port Sauce and Salad
Cretons - Reduced-fat version
Cretons (Quebec Potted Pork)
Boudin Noir (Blood Sausage) Tarlets with Diced Pear
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
slices of andouille and andouillette, 1 cm thick
250
g
flour
7
eggs
200
ml
milk
30
ml
thick crème fraîche
1
packet of baking powder
100
g
green beans
100
g
carrot
100
g
sundried tomato
1
bunch of chopped chives
salt and freshly ground pepper
ground espelette chili
METHOD
Making the vegetable loaf (for 1 loaf pan)- Combine the flour, 3 eggs, milk, thick crème fraîche, the packet of baking powder, salt, pepper and Espelette chili powder.
- Dice the green beans; blanch in boiling water with a pinch of salt.
- Grate the carrots; cut into small dice and blanch.
- Mix the green beans, carrots and diced sundried tomatoes into the batter. Add 1 bunch of chopped chives.
- Butter and flour the mold; pour in the batter and bake for 45 minutes at 210°C. (425°F.).
Final preparation
- Cook the 4 eggs for 3 minutes in boiling salted water.
- Meanwhile, cut 4 fairly thick slices of andouille; cut them into small dice.
- As soon as the eggs are cooked, remove the tops and the thin layer of egg white on top.
- Gently place the diced andouille into the 4 eggs.
- Serve with a slice of warm vegetable loaf.
CHEF'S NOTES
An original recipe from Gilles Choukroun Restaurant l'angl'opera
