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Stuffed and fried eggs

updated

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Ingredients for 4 servings:

  • 4 eggs, hard-boiled
  • 1 egg(s), raw
  • salt and pepper
  • 1 tsp mustard, medium hot
  • 30 g butter, soft
  • 2 tbsp mixed herbs, possibly 3, e.g. parsley, chives, cress
  • 3 tbsp breadcrumbs
  • Clarified butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

also suitable for removing the mountains of eggs at Easter

Peel and halve the hard-boiled eggs. Separate the raw egg. Knead the cooked egg yolk with the raw egg yolk, salt, pepper, mustard, butter, and herbs. Fill the egg halves with the egg mixture, place the cut-side down into the beaten egg whites, and then press into the breadcrumbs. Fry in heated clarified butter until crispy and serve with salad. Tip: Add small cubes of cooked ham. Replace the breadcrumbs with grated toast; it’s lighter and tastes better.

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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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