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Egg boats

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 50 g butter
  • Paprika powder
  • Salt
  • 1 sardine, boneless
  • 1 slice(s) pumpernickel

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Boil the eggs hard. Halve the boiled eggs, cutting off a small portion of the bottom to leave the halves standing. Strain the egg yolks through a sieve and set aside. Cream the butter until fluffy, then mix with the egg yolks and the chopped sardine. Season with paprika and salt. Pipe the mixture onto the eggs using a piping bag. Garnish with a triangular piece of pumpernickel as a sail.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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