Stuffed cock­tail eggs

BBC Good Food - - Health -

MAKES 24 (12 of each flavour – eas­ily halved) PREP 20 mins COOK 10 mins EASY

12 medium eggs 6 tbsp bio yo­gurt

2 tsp English mus­tard 2 tbsp finely chopped pars­ley

for the salmon eggs 50g smoked salmon sprigs of fresh dill for the chorizo crumb eggs 25g chorizo, skin re­moved and finely chopped

1 Boil the eggs for 7 mins, tdrain and put into iced wa­ter to cool. Care­fully re­move the shells, then cut in half length­ways. Scoop the yolks into a bowl and mash with the yo­gurt, mus­tard and pars­ley. Spoon the mix­ture back into the eggs.

2 For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.

3 For the chorizo ver­sion, fry the chorizo gen­tly in a non-stick pan un­til the oil runs out and the chorizo is crisp. Scat­ter over the eggs when cool. Keep chilled un­til ready to serve. Will keep in the fridge for up to one day.

PER SALMON COCK­TAIL EGG (12) 59 kcals • fat 4g • sat­u­rates 1g • carbs 1g • sug­ars 1g • fi­bre none • pro­tein 6g • salt 0.3g

PER CHORIZO COCK­TAIL EGG (12) 59 kcals • fat 4g • sat­u­rates 1g • carbs 1g • sug­ars 1g • fi­bre none • pro­tein 5g • salt 0.3g

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