| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Frugal01 | 2 | Servings |
INGREDIENTS
| 2 | Hard-boiled eggs | |
| 4 | Nasturtium leaves and tender | |
| stems chopped | ||
| 2 | Nasturtium flowers, cut in | |
| narrow strips | ||
| 1 | Sprig Fresh chervil, chopped | |
| 1 | Sprig Fresh Italian parsley | |
| leaves chopped fine | ||
| 1 | Green onion, white and | |
| pale-green part | ||
| Extra virgin olive oil | ||
| Fine sea salt, to taste | ||
| Black pepper, coarse ground | ||
| to taste | ||
| === GARNISH === | ||
| Nasturtiun leaves | ||
| Nasturtium flowers |
INSTRUCTIONS
Hard-cook eggs in boiling water just until yolks are firm, no longer. Cut each egg in half lengthwise and carefully remove yolk. Place yolks a in small bowl and add nasturtium leaves, stems and flowers and chopped chervil, parsley and green onion. Mash with fork, adding enough olive oil to make a paste. Season to taste with sea salt and pepper. Lightly salt egg whites. Gently fill cavities with yolk-herb mixture. Grind some pepper on top. Arrange nasturtium leaves on a plate and place stuffed eggs on top. Garnish with nasturtium flowers. Recipe Source: VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place From the 08-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Viana La Place Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 186.5mg
Sodium: 62.1mg
Potassium: 68.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 6.3g