Périgord-Style Stuffed Eggs
Serve these eggs as an hors d'oeuvre, a first course, or with a salad for an easy lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Fork
- Spoon
- Nonstick skillet
- Stove
- Spatula
- Paper towel
- Serving platter
Ingredients
- 4 hard-cooked eggs, peeled and halved lengthwise
- 2 tbsp. coarsely chopped smoked ham
- 2 tbsp. walnut oil
- 1 tsp. finely chopped fresh thyme
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh parsley
- Salt
- freshly ground black pepper
- 2 tbsp. goose or duck fat, or vegetable oil
- 1 egg white, beaten until frothy
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