Stuffed Eggs with Vinegar Sauce on Toast

1. 1

   Cut eggs in half lengthwise and remove yolks.

2. 2

   Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered.

3. 3

   In small bowl with yolks stir together creme fraiche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.

4. 4

   Fill whites with yolk mixture and smooth tops.

5. 5

   In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes.

6. 6

   Remove eggs from skillet with a slotted spoon and keep warm.

7. 7

   Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute.

8. 8

   Add reserved sieved egg yolk and whisk until smooth.

9. 9

   Add 1 teaspoon parsley and season with salt and pepper.

10. 10

    Spoon sauce over toasted bread slices and top with eggs and additional parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.