Eggs stuffed with herbs and nasturtiums

Yield: 2 servings

Measure Ingredient
2 larges Hard-boiled eggs
4 smalls 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

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@...

~or- MAD-SQUAD@...

07-28-1994

Recipe by: Viana La Place

Converted by MM_Buster v2.0l.

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