Stuffed Guinea Fowl Eggs with Cheese and Tarragon
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
8
Description
Stuffed Guinea Fowl Eggs with Cheese and Tarragon
Ingredients
- Tarragon - 1 stem
- Guinea Fowl Breast - 8 pieces
- "Almette cheese with Maasdam cheese" - 1.8 oz
- Mascarpone Cheese Unagrande - 2 tablespoons
- Mayonnaise - 1 tablespoon
- Chives - 12 stems
- Marjoram - 2 stems
Step by Step guide
Step 1
Place the eggs in cold water, bring to a boil, and cook for 5 minutes. Remove the pot from the heat and let the eggs sit in the water for another 5 minutes. Then crack the shells, transfer the eggs to cold water, cool them down, peel, and cut in half.
Step 2
Carefully remove the yolks without damaging the whites and mash them with a fork in a bowl. Add mayonnaise and mascarpone, and mix thoroughly.
Step 3
Grate the Maasdam cheese on the finest grater. Finely chop the chives and tarragon leaves (the stems are not needed). Mix 2/3 of the Maasdam cheese with the chives and tarragon, then combine the two cheese mixtures; season with salt if desired.
Step 4
Fill each half of the egg white with the mixture, heaping slightly. Arrange on a plate.
Step 5
Sprinkle the stuffed eggs with the remaining Maasdam cheese, and insert a leaf of marjoram into each half. Serve immediately or refrigerate for 10–15 minutes before serving.
Step 6
In this recipe, you can substitute tarragon with another herb: parsley, dill, cilantro, or basil (green or purple).
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