Eggs Stuffed With Herbs And Nasturtiums Recipe - Cooking Index
Eggs Stuffed With Herbs And Nasturtiums Recipe - Cooking Index
| 2 | Hard-boiled eggs (large) | |
| 4 | Nasturtium leaves and tender stems - chopped (small) | |
| 2 | Nasturtium flowers - cut in narrow strips | |
| 1 section | Fresh chervil - chopped | |
| 1 section | 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.
Source:
VERDURA: VEGETABLES ITALIAN STYLE by Viana La Place - From the 08-12-1992 issue - The Springfield Union-News
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