Stuffed Eggs with Vinegar Sauce on Toast Recipe

Free Recipe Stuffed Eggs with Vinegar Sauce on Toast

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Stuffed Eggs with Vinegar Sauce on Toast Recipe

4 Hard-boiled large eggs;
-peeled
2 tb Crème fraîche;
-or sour cream
1 tb Cider vinegar
1 sm Garlic clove; minced
2 ts Chopped fresh parsley leaves
-plus
; additional for garnish
1 tb Unsalted butter
4 Shallots; sliced thin
1/4 c Chicken broth
8 sl Toasted French bread

Stuffed Eggs with Vinegar Sauce on Toast Preparation

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.

Cooking Temperature:

Recipe Serves: 1

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