Puffed Eggs

3
Servings
10m
Prep Time
8-10m
Cook Time
18m
Ready In


"This recipe is a presentation at Timmerman House B & B. I loved it. It looks so great. is very tasty and so easy to prepare. If you do not like runny yolks just cook a bit longer"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (239 g)
  • Calories 421.8
  • Total Fat - 20.8 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 457.5 mg
  • Sodium - 1448.6 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.4 g
  • Protein - 30.6 g
  • Calcium - 102.3 mg
  • Iron - 3.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.9 mg

Step 1

Combine the ham, mayonnaise and mustard

Step 2

Divide the ham mixture between the four toasts and place the toasts on a baking sheet

Step 3

Beat the egg whites until they are firm but not dry

Step 4

Spoon the whites on the four toasts and make a hollow in the center of each large enough to hold a yolk

Step 5

Gently slide a yoke into each hollow being careful not to break the yolk

Step 6

Sprinkle with a little salt and pepper

Step 7

Bake at 350f 7-8 minutes or until the yolks are set but still runny and the whites are delicately coloured

Step 8

Garnish with parsley and serve.

Tips & Variations


No special items needed.

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