Stuffed Eggs With Vinegar Sauce On Toast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | French | January 199 | 1 | Servings |
INGREDIENTS
| 4 | Hard-boiled large eggs | |
| peeled | ||
| 2 | T | Crème fraîche |
| or sour cream | ||
| 1 | T | Cider vinegar |
| 1 | Garlic clove, minced | |
| 2 | t | Chopped fresh parsley leaves |
| plus | ||
| additional for garnish | ||
| 1 | T | Unsalted butter |
| 4 | Shallots, sliced thin | |
| 1/4 | c | Chicken broth |
| 8 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2084
Calories From Fat: 733
Total Fat: 82.8g
Cholesterol: 997mg
Sodium: 847.1mg
Potassium: 6398.8mg
Carbohydrates: 282.4g
Fiber: 2.3g
Sugar: 15g
Protein: 76.2g