I haven’t looked at my little National Mark Calendar of Cooking for a while, and looking through the February recipes came across a recipe using eggs –
Hot stuffed eggs
- hard-boiled eggs (as many as you want) cut in half lenghtways and the yolks removed
- finely chopped parsley
- finely chopped onion
- finely chopped anchovies or anchovy essence
- a little butter or olive oil
- cayenne pepper
- salt
- breadcrumbs
- buttered toast or fried bread
- pound the yolks, parsley, onion and anchovies or essence, season as preferred with the cayenne and salt
- melt a little butter and cook the egg yolk mixture for just a few minutes
- fill the egg whites with the mixture, place on the toast or fried bread, dot with butter or olive oil and brown quickly under the grill
You could use this basic method and add anything you liked to the egg yolks, minced ham maybe, chopped watercress, tomato pulp as long as it wasn’t too wet, cheese if you fancy cheese and egg together, Worcester sauce, chilli sauce – sweet or otherwise… The possibilities are endless – and dependent on what you have in your cupboard!
Lois Elsden 