Oeufs cocarde

Yield: 6 Servings

Measure Ingredient
6 \N Eggs -- hardboiled
1 \N Firm ripe tomato
¼ \N Butter
1 \N Green bell pepper
2 \N Small cans anchovies

Slice eggs, remove yolk. Mash yolks with butter, 1 can anchovies. Heap yolk mixture back into half-egg whites. Place each stuffed egg-white on a slice of tomato (anchor with a dab of cold butter if you want). Thinly slice pepper into rings and spread on serving plate. Arrange stuffed eggs-on-tomatoes on this "arabesque" of pepper rings. Top each egg half with a slice of anchovy from the remaining can.

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