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Epicurious
Gourmet

Stuffed Eggs with Vinegar Sauce on Toast

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2 as a brunch main course

Ingredients

4 hard-boiled large eggs, peeled
2 tablespoons crème fraîche, or sour cream
1 tablespoon cider vinegar
1 small garlic clove, minced
2 teaspoons chopped fresh parsley leaves plus additional for garnish
1 tablespoon unsalted butter
4 shallots, sliced thin
1/4 cup chicken broth
8 slices toasted French bread

Preparation

  1. Step 1

    Cut eggs in half lengthwise and remove yolks. Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered. In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.

    Step 2

    Fill whites with yolk mixture and smooth tops.

    Step 3

    In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes. Remove eggs from skillet with a slotted spoon and keep warm. Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute. Add reserved sieved egg yolk and whisk until smooth. Add 1 teaspoon parsley and season with salt and pepper. Spoon sauce over toasted bread slices and top with eggs and additional parsley.

TagsDairyEggBrunchQuick & EasyGourmetSugar ConsciousNut FreeSoy Free
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