Stuffed eggs Caesar

Stuffed eggs Caesar

Stuffed eggs Caesar

Great idea for snacks is to prepare a variation on the theme beloved of Caesar salad


Toast 6 pieces of white bread without crust
80 g butter
12 large eggs
salad leaves Romano for filing
grated Parmesan for serving

For the filling:

2 anchovy fillets
1 clove of garlic
6 tbsp mayonnaise
1 tsp Dijon mustard


Turn blender in large crumbs white bread. Melt in a large skillet, butter, a little salt and mix with the crumbs so that they are evenly coated with oil. Fry until crisp, let cool.

Boil water in a pan and heavily season with salt. Carefully lower into boiling water eggs straight from the fridge. Bring to a boil, simmer 1 min, remove from heat and keep in water for 10 minutes Then cool under cold water, carefully peel, cut in half lengthwise.

While the eggs are cooking, make the dressing. Grind in a mortar with the anchovy fillets with a clove of garlic, mix with mayonnaise and Dijon mustard.

Mash the yolks and mix them with the dressing, salt and pepper, if needed. Lay the yolk mass in egg whites halves. Put eggs in dish, covered with pieces of lettuce, Romano, sprinkle with crunchy crumbs and grated Parmesan and serve.

Bon Appetit!

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