Stuffed Eggs with Vinegar Sauce on Toast Recipe

Stuffed Eggs with Vinegar Sauce on Toast Recipe

  • 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
  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.
  2. Fill whites with yolk mixture and smooth tops.
  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.
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