Jane’s last “dispatch from home”, the Delightful Easter Cake, was a big hit. Now she’s turned her attention to another of her favorites. Stuffed eggs are served warm in many parts of France. These are great for brunch, or lunch or a light dinner served over a salad.
4 large eggs
1 tablespoon mayonnaise
1/2 teaspoon dry mustard
1 teaspoon grated shallot ( or onion )
1/4 cup ham, fine dice
S+P to taste
1/2 tablespoon finely chopped parsley
1/3 cup panic bread crumbsOlive oli spray
1) Place eggs in Wolf Steam Oven and cook on Steam mode for 15 minutes. Or place in saucepan and cook on Wolf Cooktop – cover with water, bring to boil and then reduce to simmer and cook for 15 minutes.
2) Peel eggs and remove yolk. Mix yolks with mayonnaise, grated shallot, and salt and pepper. Gently mix in other ingredients except breadcrumbs. Spoon mixture in to egg whites and sprinkle with breadcrumbs. Lightly spray with oil.
3) Broil in preheated Wolf oven for about 2 minutes until breadcrumbs are a golden brown. Serve warm.
Looking for more recipes or tips from Clarke’s chefs? Find the best way to connect here. Happy cooking!