| 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
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