Brick with egg

EGG BRICK

Portions : 4 - Preparation : 15 minutes - Cooking : 4 minutes

Ingredients

• 4 Québec eggs
• 250 ml (1 cup) canned tuna (in water), drained
• 1 shallot, finely chopped
• 30 ml (2 tbsp.) mint leaves, chopped
• 30 ml (2 tbsp.) basil leaves, chopped
• 1 lemon, zest
• 2 pinches Espelette pepper
• 4 brick pastry sheets (or Spring Rolls or Wonton pastry)
• 250 ml (1 cup) mashed potatoes (or cooked rice)
• 120 ml (8 tbsp.) olive oil
• salt and pepper to taste

Preparation

1. In a bowl, combine tuna, shallot, mint, basil, lemon zest, chili pepper, salt and pepper. Check seasoning.
2. In the center of each sheet of brick pastry, spread the mashed potatoes or rice, then half the tuna.
3. Using the back of a spoon, make a hollow and place a whole egg or just the yolk in it, covering it with the remaining tuna.
4. Fold over the sides of each sheet of brick pastry to form a square papillote.
5. In a frying pan, over medium heat, in hot olive oil, brown each brick for 2 minutes on each side.
6. Serve with a salad.