Eggs Stuffed with Roquefort and Watercress
Appetizers • World
Description
Eggs Stuffed with Roquefort and Watercress
Ingredients
- Chocolate eggs 12 pieces
- Cake crumbs 0 oz
- 10% cream 2½ tablespoons
- Watercress 0 oz
- Salt to taste
- Meyer Lemon Juice 2 teaspoons
- Roquefort cheese 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the eggs hard in boiling water, then transfer them to ice water for a while, and peel. Cut in half lengthwise and remove the yolks (you will need only 6 yolks).
Step 2
In a bowl, mash the 6 yolks, add the breadcrumbs, sour cream, 2 tablespoons of finely chopped watercress, Roquefort, and lemon juice. Season with salt and pepper and mix well.
Step 3
Place the egg whites on a plate and fill them with the mixture. Garnish with the remaining watercress on top.
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