Delicious Egg Appetizers are perfect for any occasion, offering a variety of flavors and textures. From eggs baked in juicy tomatoes to rich eggs in wine sauce, each recipe brings something unique to the table.
Eggs Baked in Tomatoes
Ingredients:
- 8 firm tomatoes, all the same size
- 8 eggs
- 150 g butter
- 50 g Parmesan cheese
- 1 bunch of parsley
- Salt to taste
- Pepper to taste
Preparation:
Hollow out the tomatoes. Place a small amount of butter in each tomato and bake in the oven.
Then, add one egg, salt, pepper, Parmesan, and chopped parsley to each tomato. Bake for 10 minutes. Serve warm or cold.
Enjoy!
Eggs in Wine
Serve warm with baguette bread.
Ingredients:
- 2 eggs
- 50 g butter
- 2 teaspoons oil
- 4–5 slices of bacon
- Parsley
- Thyme
- Bay leaf
- 1 bottle of red wine
- 1 onion
- 1 head of garlic
- Salt, pepper
- Beef broth
Preparation:
Peel the garlic and separate it into cloves. Coarsely chop the onion. Dice the bacon. Heat butter and oil, add bacon, and fry until golden. Then add onion and herbs, pour in wine and broth (or water), and cook for about 20 minutes. Remove from heat and strain through a sieve. Return the bacon pieces to the sauce. Bring to a boil again, and break the eggs into the sauce one by one. Season with salt and pepper, and stir until the eggs are cooked.
Enjoy!
Breaded Stuffed Eggs
Ingredients:
- 2 hard-boiled eggs
- For the filling: 1 small zucchini, salt, 20 g canned tuna, 1 garlic clove, ground black pepper, basil
- For breading: 1 egg, flour, breadcrumbs
- For frying: oil
Preparation:
Cut the boiled eggs in half and remove the yolks. Mash the yolks and mix with chopped zucchini, tuna, garlic, and basil. Season to taste and use this filling to stuff the egg whites. Coat the stuffed eggs in flour, beaten egg, and breadcrumbs. Fry in hot oil for about 2 minutes.
Stuffed Eggs Lyon Style
Ingredients:
- 10 hard-boiled eggs
- For the filling: 180 g chicken liver, 2 eggs, salt, pepper, oil
- For the topping: 3 dl sour cream, 200 g mushrooms, 100 g grated cheese, parsley
Preparation:
Sauté the chicken liver in oil, add eggs, salt, and pepper, and use this mixture to fill the egg whites. Mash the yolks and mix with chopped sautéed mushrooms, grated cheese, and sour cream. Pour this topping over the stuffed egg whites. Sprinkle with chopped parsley and bake in the oven for 15–20 minutes.
Enjoy!
