Eggs Stuffed with Roquefort and Watercress
0
0
⏳ Time
10 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Eggs Stuffed with Roquefort and Watercress
Ingredients
- Chocolate eggs - 12 pieces
- Cake crumbs - 2.1 oz
- 10% cream - 2½ tablespoons
- Watercress - 2.1 oz
- Salt - to taste
- Meyer Lemon Juice - 2 teaspoons
- Roquefort cheese - 1.8 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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