Oeufs Brouilles a la Michel Guerard

Categories: Cklive19 | Pdate

Serves: 1 servings

Ingredients:

6 lg Eggs
1 tb Butter
2 tb Creme fraiche
6 tb Finely chopped shallots
1 tb Finely chopped chives
Salt and freshly ground
-black pepper
3 oz Caviar
12 Long thin pieces toasted
-bread

Instructions:
With a serrated knife, cut each egg shell about 1/2-inch from the pointed
end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops
and bottoms) in warm water, then turn them upside down on a towel to dry
completely.

Over very low heat melt the butter in a saucepan just large enough to hold
the eggs. Beat the eggs with a whisk, pour through a sieve into the warm
butter, and return to the very low heat. Beat constantly with the whisk,
gradually increasing the heat, until the eggs are thick and creamy, not
solid.

Remove the eggs immediately from the heat and continue whisking while
adding the cream, shallots, chives, salt and pepper.

Place the dried eggshells in egg cups. Using a teaspoon, carefully fill
each shell 3/4 full with the creamed eggs, then finish filling each shell
with 1 tablespoon of caviar. The caviar should be slightly domed on top.
Place the little top of each shell on the caviar. Serve with toast.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 791 Calories (kcal); 62g Total Fat; (68% calories from fat);
55g Protein; 8g Carbohydrate; 1680mg Cholesterol; 1739mg Sodium Food
Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7
1/2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9332

Converted by MM_Buster v2.0n.

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