Eggs L'Aiglon

Ingredients

• Cut six hard-boiled eggs
• a little olive oil
• a small onion
• a pimiento
• salt
• a bit of mustard
• pepper to taste
• the white of an egg
• grated cheese
• a round of bread
• brushed over with melted butter
• paprika

Method

1. 1

   Cut the hard-boiled eggs in half, remove yolks, and rub them smooth with olive oil.

2. 2

   Mix with chopped onion, pimiento, salt, mustard, and pepper.

3. 3

   Roll in beaten egg white and grated cheese.

4. 4

   Place on hollowed bread, fill with stuffing, sprinkle with cheese and paprika, and brown in a hot oven.

5. 5

   Serve with cream or tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS L'AIGLON Cut six hard-boiled eggs across in halves, remove the yolks and a small bit of the white to make it possible to stand them on end. Rub the yolks smooth with a little olive oil, then put in a bowl, which has been rubbed with garlic, and add to it a small onion and a pimiento, chopped very fine, salt, a bit of mustard and pepper to taste. Roll in the white of an egg, beaten stiff, and then in grated cheese and place each on a round of bread slightly hollowed out and brushed over with melted butter. Fill the whites with the stuffing, in a pyramid, sprinkle thickly with grated cheese and paprika

Cook this with the app: pantry check, scaling, and the assistant.