Puffed Eggs
"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 is 3 servings
Ingredients
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 by Step Method
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
No special items needed.
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