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Eggs Stuffed with Herbs And Nasturtiums

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CATEGORY CUISINE TAG YIELD
Eggs Italian Frugal01 2 servings

INGREDIENTS

2 lg Hard-boiled eggs
4 sm 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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