Farci aux Oeufs

Garlic & breadcrumb patty

Preparation info
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By Pierre Koffmann

Published 2012

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  • 4 eggs
  • 75 g/3 oz breadcrumbs
  • 2


Break the eggs into a bowl and beat lightly with a fork. Add the breadcrumbs, garlic and parsley and stir to make a thick paste. Season with salt and pepper.

Heat the duck fat in a frying pan, put in the patty mixture and fry for 3 minutes on each side, until cooked through. Slide it into the hot soup and serve.