Eggs stuffed with herbs and nasturtiums
2 servings
Ingredients
| Quantity | 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 | ||
Directions
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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