A simple and complete Franc-Comtois meal: small potatoes served piping hot beneath runny cancoillotte, with chives, black pepper, cornichons, green salad, and soft-boiled eggs.
Ingredients
- 250 g small potatoes
- 40 g plain cancoillotte
- 2 pieces fresh eggs
- to taste green salad
- quelques pièces cornichons
- to taste fresh chives
- to taste black pepper
Method
- Carefully wash the small potatoes without peeling them, then place them in a steamer basket or in a pot of cold water.
- Cook the potatoes until the tip of a knife pierces them without resistance, ensuring they remain whole and do not fall apart.
- While they cook, rinse and spin-dry the green salad. Slice the cornichons and finely chop the chives.
- Bring a pot of water to a simmer. Gently lower the eggs into it and cook until the white is set around a still-runny yolk.
- Cool the eggs immediately in very cold water to stop the cooking, then peel them carefully.
- Pour the cancoillotte into a small saucepan and warm it over very low heat, stirring gently. Never let it boil.
- Drain the potatoes if necessary, then cut them in half while they are still piping hot.
- Divide the potatoes among the plates and immediately pour the hot cancoillotte over them.
- Add the chives, a few grinds of pepper, and the sliced cornichons.
- Serve immediately with the green salad and a soft-boiled egg on each plate.
Nutrition
Per serving
- Energy
- 209.4 kcal
- Protein
- 12.01 g
- Carbohydrate
- 24.33 g
- Fat
- 7.37 g
- Fibre
- 3.63 g
- Calcium
- 17.65 mg
- Iron
- 0.93 mg
- Magnesium
- 2.05 mg
