Herbed Stuffed Eggs No1

Ingredients

1 1/3 cup fresh bread crumbs 8 medium hard-cooked eggs 3 tbsp butter 1/4 cup minced fresh herbs * 1 salt 1 freshly ground pepper 2/3 cup grated parmesan cheese 2/3 cup all purpose flour 2 eggs beaten to blend	Advertisements

Preparation
 
vegetable oil for deep frying

Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake
crumbs for about 10 minutes to dry.

Peel eggs, halve and separate yolks from whites. Melt butter in heavy
small skillet over low heat. Add herbs and stir until wilted, about 1
minute. Cool slightly. Mash yolks in small bowl. Stir in herb
mixture. Season with salt and generous amount of pepper. Spoon herbed
yolk mixture into egg whites.

Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in
flour, then beaten egg; roll in bread crumbs, coating thoroughly.
Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours
ahead.)

Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd)
until golden brown, turning occasionally, 3 to 4 minutes. Drain on
paper towels. Sprinkle with salt and serve.

*Combine parsley with sage, rosemary or basil.

 

 
Servings: 6

 

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