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Smokey's stuffed eggs with wild garlic

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Ingredients for 6 servings:

  • 6 large eggs, hard-boiled
  • 50 g crème fraîche
  • 1 tsp mustard
  • 8 leaves of wild garlic
  • some olive oil
  • 1 tbsp pine nuts, roasted without fat
  • n. B. Pepper from the mill
  • n. B. Salt

Instructions

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

tastes wonderfully of spring

Halve the eggs, carefully scoop out the yolks, and place them in a bowl. Finely chop the wild garlic and purée it with a little olive oil using a hand blender. Add the wild garlic purée to the egg yolks, along with the crème fraîche and mustard. Mix everything thoroughly, season with salt and pepper, and spoon the mixture into the egg halves. Garnish with the pine nuts. Tip: If you like pink peppercorns, sprinkle a few over the eggs as a garnish; they look very pretty.

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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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