Title: Eggs Stuffed with Herbs And Nasturtiums
Categories: Frugal01
Yield: 2 servings

2 lg Hard-boiled eggs
4 sm Nasturtium leaves and tender
-stems; chopped
2 Nasturtium flowers; cut in
-narrow strips
1 Sprig Fresh chervil; chopped
1 Sprig Fresh Italian parsley;
-leaves chopped fine
1 Green onion; white and
-pale-green part
Extra virgin olive oil
Fine sea salt; to taste
Black pepper; coarse ground,
-to taste
=== GARNISH ===
Nasturtiun leaves
Nasturtium flowers

Hard-cook eggs in boiling water just until yolks are firm, no longer. Cut
each egg in half lengthwise and carefully remove yolk. Place yolks a in
small bowl and add nasturtium leaves, stems and flowers and chopped
chervil, parsley and green onion. Mash with fork, adding enough olive oil
to make a paste. Season to taste with sea salt and pepper. Lightly salt egg
whites. Gently fill cavities with yolk-herb mixture. Grind some pepper on
top. Arrange nasturtium leaves on a plate and place stuffed eggs on top.
Garnish with nasturtium flowers.

Recipe Source: VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place From the
08-12-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Recipe by: Viana La Place

Converted by MM_Buster v2.0l.