Stuffed eggs with vinegar sauce on toast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Hard-boiled large eggs; peeled | |
| 2 | tablespoons | Crème fraîche; or sour cream |
| 1 | tablespoon | Cider vinegar |
| 1 | small | Garlic clove; minced |
| 2 | teaspoons | Chopped fresh parsley leaves plus |
| ; additional for garnish | ||
| 1 | tablespoon | Unsalted butter |
| 4 | Shallots; sliced thin | |
| ¼ | cup | Chicken broth |
| 8 | slices | Toasted French bread |
Directions
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.