Périgord-Style Stuffed Eggs | Saveur
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.
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 and freshly ground black pepper
- 2 tbsp. goose or duck fat, or vegetable oil
- 1 egg white, beaten until frothy
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