Oeufs cocarde
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs -- hardboiled | |
| 1 | Firm ripe tomato | |
| ¼ | Butter | |
| 1 | Green bell pepper | |
| 2 | Small cans anchovies | |
Directions
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.
Recipe By :
File
Related recipes
- Champagne poached eggs
- Chartreuse of eggs, larousse gastronomique, a
- Coddled eggs
- Company eggs
- Cottage eggs
- Creole eggs
- Eggs ardennaise
- Eggs creole
- Eggs en cocotte
- Eggs germaine
- Eggs sardou
- Eggs sardou #2
- French-style baked eggs
- Hot french eggs
- Les oeufs forestiere
- Oeufs a la neige
- Oeufs brouilles a la michel guerard
- Oeufs en meurette
- Oeufs en suprise
- Shirred eggs a' la reine