Stuffed Eggs in Wine Sauce

The.french.connection's picture

Sep. 19, 2011


Eggs 8 , hard
Chopped fresh parsley 1 Tablespoon
Scallion 2 Tablespoon , chopped
Salt To Taste
Pepper To Taste
Mixed spices To Taste
Grated nutmeg To Taste
Fresh bread crumbs 2 Cup (32 tbs) , soaked in 1/2 cup heavy cream
Butter 8 Tablespoon , softened
For wine sauce
Red wine 1 Cup (16 tbs)
Lean ham 1/2 Cup (8 tbs) , diced, cooked
Onion 1 Small , finely chopped
Shallots 2 , finely chopped
Butter 2 Tablespoon
Flour 1 Tablespoon
Stock 1 Cup (16 tbs) , simmered, uncovered, until it is reduced by half
Truffle 1 , sliced



1) Preheat the oven to 325° F (170° C).


2) In a saucepan, saute the ham, onion and shallots in half of the butter in a saucepan.

3) Stir in the wine and simmer until the liquid is reduced by half in volume.

4) In another pan, melt rest of the butter and stir in the flour to make a roux.

5) Force the reduced wine mixture through a sieve into the roux, stir continuously to smoothen the sauce.

6) Stir in the reduced stock, then simmer the sauce over a very low heat, for about 15 minutes, until it is lightly thickened.

7) Grind the parsley, onion, salt, pepper, mixed spices and nutmeg to taste, into a paste.

8) Then grind in the hard-boiled and raw egg yolks, bread crumbs and butter; then press this paste through a sieve.

9) Stuff about half of the egg whites with the mixture, mounding up to shape like whole eggs.

10) In a buttered shallow gratin dish, spread rest of stuffing, and place the stuffed eggs on top.

11) Bake in the preheated oven for about 15 minutes, or until the top is lightly browned.

12) Stir in the sliced truffle into the sauce and serve very hot.


13) Serve the Stuffed Eggs in Wine Sauce, immediately on individual serving plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 835Calories from Fat 511

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 635 mg26.46%

Total Carbohydrates 54 g18%

Dietary Fiber 3 g12%

Sugars 35 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet