Eggs with a Hazelnut and Herb Stuffing
Photography by Aaron McLean.
These eggs are a tasty variation on traditional stuffed eggs. Serve them with a pre-dinner drink or with a salad for lunch.
INGREDIENTS
2 tablespoons hazelnuts
8 large free-range eggs, hardboiled and peeled
3 tablespoons hazelnut oil
1⁄2 cup finely chopped ham
1 tablespoon each finely chopped flat-leaf parsley, thyme and rosemary
sea salt and freshly ground pepper
1⁄4 cup vegetable oil
2 egg whites
METHOD
Roast the hazelnuts, and when cool enough to handle, rub off the skins and finely chop.
Halve the eggs lengthwise. Remove the yolks and place in a small bowl. Mash the yolks then add the hazelnuts, hazelnut oil, ham and the herbs. Season.
Spoon the mixture back into the egg whites, gently packing it in and forming a mound.
To cook: Beat the egg whites in a shallow bowl until frothy. Add the eggs in batches and brush with the egg white to coat.
Heat the vegetable oil in a sauté pan over a medium heat. Place the eggs, yolk side down, in the pan and fry until golden then turn and fry briefly on the other side. Drain on paper towels. Serve warm or at room temperature. Makes 16 halves
To roast nuts: spread the nuts out in a single layer on a shallow baking pan and place in a preheated 180°C oven. Shake the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!