Ingredients
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1/4
-
2
-
2
-
2
-
4
-
4
-
-
-
-
-
-
-
-
-
Directions
Tomates Farcies D’oeuf (Egg-Stuffed Tomato W/Herb Mayo – France), This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be In my view that’s ingredient & budget-friendly, a make-ahead quick-fix, low-cal & low-fat, a colorful & attractive presentation + amazing versatility Altho I could only enter it in 2 categories, versatility is its biggest bonus as it works as a cold starter, salad course, side-dish to a meat or seafood entree served w/a starch, light lunch w/creative additions & can also be used to garnish a variety of appy platters or the like Per the intro, This simple dish is just the kind of thing you might find in charcuteries all over France (Time does not include hard-boiling & cooling the eggs) *Enjoy* !, Fast, easy, looks impressive and taste so good, what could be better, specially if you should have fresh grown tomatoes Tweaks were used sour cream instead of mayo (hate the stuff) and used Korean Sauna Eggs as that’s what I had made all ready All I can say is YUM RIP my dear friend, you will be missed, I practically inhaled this A fresh from the garden tomato, a hard boiled egg, and the tasty herbal mayo makes it a terrific summer dish! used Kraft fat free mayo Thank you for sharing the recipe!
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Steps
|
1
Done
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In a Sml Bowl, Blend the Mayo + Herbs & Set Aside. Using an Egg-Slicer or Sharp Knife, Cut the Egg Into Thin Slices. |
|
2
Done
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Place Tomatoes on a Cutting Board (core-End Down) & Make Deep Cuts to W/in 1/2-in of the Base. There Should Be the Same # of Cuts in Ea Tomato as There Are Egg Slices & the White Ends of the Eggs Should Be Discarded or Reserved For Another Use. |
|
3
Done
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Fan Open the Tomatoes, Sprinkle W/Salt & Pepper to Taste & Insert an Egg Slice Into Ea Slit. Place Ea Stuffed Tomato on a Sml Bed of Lettuce or Mixed Greens & Serve W/the Herb Mayonnaise. |
