Difficulty : easy
Price : inexpensive
Preparation time : 20 min + 15 min
Cooking time : 30 min
Heat a large quantity of water in the saucepan.
Add the washed, unpeeled potatoes to the boiling water and cook for 15 to 17 minutes, depending on the size.
Drain the potatoes and let cool.
Peel the potatoes, then grate them using the 4mm julienne blade of a mandoline.
Transfer to the mixing bowl.
Add 1.5 teaspoons of salt and season with pepper.
Heat a little oil in the Triblinis pan.
Place a large spoonful of grated potatoes in the pan and cook over medium-low heat on each side.
While the potato galette is cooking, top with a little butter.
Keep warm in a 100°C (200°F) oven while you continue cooking the other galettes.
Heat water in the saucepan.
When it comes to the boil, add the eggs and lower the heat to medium. Cook for 5 minutes.
Scoop out balls of avocado flesh with the melon baller.
Just before serving, top each galette with a soft-boiled egg, decorate with the avocado balls and sprinkle with coriander.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..