Lorraine egg pasta with ground apple
A hearty potato and apple purée with cheese and parsley, topped with scrambled eggs in wells: a classic, practical dish from the Lorraine region, perfect …
This traditional Lorraine recipe substitutes the “trang’nat” cheese with carré demi-sel. It’s a complete dish in itself, and you can add leftover meat, bacon, or vegetables to it.
Ingredients and directions
- Prep time30 min
- Cook time30 min
- Total1 hr
- DifficultyEasy
- CostBudget
- Calories473 kcal/serving
- Cooking methodfour
- Estimated cost$14.65 $2.44 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
- Gluten-free
Ingredients
people
- $9.83
- $0.83
- $2.09
- $1.63
- $0.06
- $0.21
Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.
Directions
- First, cook the apples, then peel them and mash the flesh.
- Add the butter and half-salty cheese, salt and pepper to taste, and mix well. ≈ 4 min
- Chop the parsley and add it to the puree. ≈ 8 min
- Spread the mixture in a gratin dish and make six holes in it with a spoon. ≈ 3 min
- Crack an egg into each well, sprinkle with Gruyère cheese, and bake for 8-10 minutes in a preheated oven.
The bill
Lorraine egg pasta with ground apple
- 6 large potatoes$9.83
- 90 g of butter$0.83
- 6 eggs$2.09
- 50 g of grated Gruyère cheese$1.63
- salt$0.06
- pepper$0.21
Total$14.65
that's $2.44 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 473 kcal |
|---|---|
| Fat | 20.4 g |
| Saturated fat | 12.2 g |
| Carbohydrates | 52 g |
| Sugars | 2.6 g |
| Fiber | 7 g |
| Protein | 15.2 g |
| Salt | 0.27 g |
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