Soft-boiled Egg with Andouille and Vegetable Loaf, a recipe from the Worldwide Gourmet
Soft-boiled Egg with Andouille and Vegetable Loaf, a recipe from the Worldwide Gourmet
Ingredients
- - 4 slices of Andouille and Andouillette, 1 cm (3/8") thick
- - 250 g (9 oz.) flour
- - 7 Eggs
- - 200 ml (3/4 cup) milk
- - 2 tbsp. thick crème fraîche
- - 1 packet of baking powder
- - 100 g (3 1/2 oz.) green beans
- - 100 g (3 1/2 oz.) carrot
- - 100 g (3 1/2 oz.) sundried tomato
- - 1 bunch of chopped chives
- - Salt and freshly ground pepper
- - Ground Espelette chili
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