1. Combine the flour, 3 eggs, milk, thick crème fraîche, the packet of baking powder, salt, pepper and Espelette chili powder. 
2. Dice the green beans; blanch in boiling water with a pinch of salt. 
3. Grate the carrots; cut into small dice and blanch.
4. Mix the green beans, carrots and diced sundried tomatoes into the batter. Add 1 bunch of chopped chives. 
5. Butter and flour the mold; pour in the batter and bake for 45 minutes at 210°C. (425°F.).

Final preparation

1. Cook the 4 eggs for 3 minutes in boiling salted water. 
2. Meanwhile, cut 4 fairly thick slices of andouille; cut them into small dice. 
3. As soon as the eggs are cooked, remove the tops and the thin layer of egg white on top.
4. Gently place the diced andouille into the 4 eggs.
5. Serve with a slice of warm vegetable loaf.