The number two most requested recipe I have received is about stuffed eggs with the number one request (believe it or not) being Baked Beans. Many of the emails I get are people who are trying to replicate meals they had as a child or something their parents or grandparents made many years ago.
The recipe I am about to give you is a little off the beaten path, but I have taken a generational classic and made it into something I think you will enjoy and pass down to your children. It combines that great taste you had growing up with boosted flavor and a manner of serving that everyone will be asking about.
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- 1 dozen large eggs
- 3 tablespoons salt
- 2 tablespoons butter or margarine
- 4 thin slices prosciutto
- 3 tablespoons cheddar cheese, grated
- 4 teaspoons yellow mustard
- 3 tablespoons sour cream
- 1 tablespoon chopped chives, fresh or dried
- 1/3 cup dried bread crumbs
- 1-2 tablespoons Parmesan cheese
- 1 teaspoon butter or margarine, melted
- 1 Place 1 quart water in large saucepan and whisk in 3 tablespoons salt; whisk well. Bring to a boil over high heat and gently add the eggs. Reduce heat to medium and boil eggs 6 minutes.
- 2 Take potto sink and let cold water run into the pan of eggs until eggs and water are cold. Meanwhile, in a large skillet over medium-high heat, add 2 tablespoons butter until melted and sizzling.
- 3 Add the prosciutto slices and cook until crisp on each side. Remove to paper towel lined plate to drain and cool.
- 4 Remove eggs and peel. With a sharp knife, cut each egg lengthwise in half. Take a thin sliver of egg white off oppositeside of cut so that each egg half sits sturdily upright on a serving plate.
- 5 With a teaspoon, remove cooked yolks into a bowl. In a mixing bowl, combine the yolks, cheese, mustard, sour creamand chives.
- 6 Mix well and season to taste with salt and pepper. You can spoon the filling into each egg, using a piping bag or add to a large resealable plastic baggie and snip off a corner toact as a piping bag.
- 7 After placing all eggs cut side up, pipe the filling into each evenly. Preheat broiler and position rack to lowest level.
- 8 While the broiler is preheating, mix bread crumbs with Parmesan cheese and melted butter. Evenly sprinkle over the tops of each egg.
- 9 Broil at least 3-inches from heat source 45 minutes, or until lightly browned on top. Remove and insert a piece of prosciutto into eachbroiled, stuffed egg to serve.