Title: Stuffed Eggs with Vinegar Sauce on Toast
Categories: January 199
Yield: 1 servings

4 Hard-boiled large eggs;
-peeled
2 tb Crème fraîche;
-or sour cream
1 tb Cider vinegar
1 sm Garlic clove; minced
2 ts Chopped fresh parsley leaves
-plus
; additional for garnish
1 tb Unsalted butter
4 Shallots; sliced thin
1/4 c Chicken broth
8 sl Toasted French bread

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.

Fill whites with yolk mixture and smooth tops. 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.

Serves 2 as a brunch main course.

Gourmet January 1994

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Converted by MM_Buster v2.0l.