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Eggs Monegasque

10min.chef's picture
Ingredients
  Eggs 5 Large
  Mayonnaise 1⁄4 Cup (4 tbs)
  Red leaf lettuce head 1 Small (1 Small Head)
  Ripe tomato 1 Large
  Anchovy fillets 4
  Salmon caviar 4 Ounce (1 Jar)
Directions

GETTING READY
1) Wash lettuce, discard discolored leaves and pat dry with paper towels.
2) Wash tomatoes, core and cut crosswise into 8 slices.
3) Wash anchovies and split lengthwise. Keep aside.

MAKING
4) In medium-size saucepan add cold water. Place eggs and boil covered over high heat for 10 minutes stirring occasionally.
5) Take a medium-size bowl, half fill with cold water and keep aside.
6) Trasnsfer eggs to the bowl of cold water.
7) Peel eggs and halve to remove the yolk
8) In a small bowl drive 4 yolks and 1 whole hard-boiled egg through sieve. Set aside remaining egg white halves.
9) Add mayonnaise to the sieved eggs and mix thoroughly.
10) Shift egg mixture to pastry bag with medium-size fluted tip and pipe into reserved egg white halves. Spoon mixture into egg white halves. Keep stuffed eggs on plate, cover with plastic wrap, and refrigerate.
11) Line 4 individual salad plates with lettuce and keep aside. Reserve lettuce for use later.
12) Separate tomatoes among lettuce-lined plates.
13) On the prepared plates divide stuffed eggs and place 1 anchovy strip and some salmon caviar on it. Keep covered and refrigerate till ready to serve.

SERVING
14) Serve as a side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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