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

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Converted by MM_Buster v2.0l.

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