John Myers
Ingredients for 1 servings:
- 100 g broccoli florets
- 5 large eggs
- 50 g butter, mildly soured
- 25 g mayonnaise
- 10 g mustard
- ½ tsp nutmeg, freshly grated
- n. B. Salt
- possibly vegetable sticks for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
a must on every buffet
Cut the broccoli florets from the stalks and cook in the microwave with 40 ml of water at 40% power for about 20 minutes until al dente. Then steam and let cool. Boil the eggs in boiling water for 10 minutes. Then refresh in cold water, remove from the shell, halve and separate the yolks from the egg whites. Arrange the egg halves on a platter. Beat the cooled broccoli florets with the egg yolks and the remaining ingredients in a blender until frothy and smooth. Season the cream with salt and transfer to a piping bag with an 8 mm nozzle. Now fill the egg white halves with the cream and decorate with small vegetable sticks if desired. The stuffed eggs are now ready to serve.
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