| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | French | January 199 | 1 | servings |
INGREDIENTS
| 4 | Hard-boiled large eggs; peeled | |
| 2 | tb | Crème fraîche; or sour cream |
| 1 | tb | Cider vinegar |
| 1 | sm | Garlic clove; minced |
| 2 | ts | Chopped fresh parsley leaves plus |
| ; additional for garnish | ||
| 1 | tb | Unsalted butter |
| 4 | Shallots; sliced thin | |
| 1/4 | c | Chicken broth |
| 8 | sl | Toasted French bread |
INSTRUCTIONS
Cut eggs in half lengthwise and remove yolks. Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered. In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste. Fill whites with yolk mixture and smooth tops. In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes. Remove eggs from skillet with a slotted spoon and keep warm. Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute. Add reserved sieved egg yolk and whisk until smooth. Add 1 teaspoon parsley and season with salt and pepper. Spoon sauce over toasted bread slices and top with eggs and additional parsley. Serves 2 as a brunch main course. Gourmet January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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