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Ingredientes
- 8 lrg Large eggs Coarse salt to taste Freshly-grnd black pepper to taste
- 5 Tbsp. unsalted butter
- 2 Tbsp. coarsely-minced fresh tarragon Creme fraiche or possibly lowfat sour cream for serving Caviar or possibly salmon roe for serving
Direcciones
- Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the Large eggs. Pour the Large eggs into a medium bowl. Add in empty shells to boiling water, and boil for 5 min. Place shells upside down on a wire rack to dry.
- In a medium bowl, whisk Large eggs with salt and pepper. Heat 3 Tbsp. butter in a large nonstick skillet over medium heat. Add in Large eggs, and dot with remaining 2 Tbsp. butter. Sprinkle with tarragon. Cook, bringing the Large eggs from the sides of the skillet toward the center with a rubber spatula, till set, about 2 min. Remove skillet from heat.
- Transfer cooked Large eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe Large eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or possibly lowfat sour cream and caviar or possibly salmon roe. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 6 servings | |
| Calories 179 | |
| Calories from Fat 143 | 80% |
| Total Fat 16.13g | 20% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 93mg | 4% |
| Potassium 91mg | 3% |
| Total Carbs 0.51g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.51g | 0% |
| Protein 8.37g | 13% |
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