Eggs with a Hazelnut and Herb Stuffing
Photography by Aaron McLean.
These eggs are a tasty variation on traditional stuffed eggs. Serve them with a pre-dinner drink or with a salad for lunch.
INGREDIENTS
2 tablespoons hazelnuts
8 large free-range eggs, hardboiled and peeled
3 tablespoons hazelnut oil
1⁄2 cup finely chopped ham
1 tablespoon each finely chopped flat-leaf parsley, thyme and rosemary
sea salt and freshly ground pepper
1⁄4 cup vegetable oil
2 egg whites
METHOD
Roast the hazelnuts, and when cool enough to handle, rub off the skins and finely chop.
Halve the eggs lengthwise. Remove the yolks and place in a small bowl. Mash the yolks then add the hazelnuts, hazelnut oil, ham and the herbs. Season.
Spoon the mixture back into the egg whites, gently packing it in and forming a mound.
To cook: Beat the egg whites in a shallow bowl until frothy. Add the eggs in batches and brush with the egg white to coat.
Heat the vegetable oil in a sauté pan over a medium heat. Place the eggs, yolk side down, in the pan and fry until golden then turn and fry briefly on the other side. Drain on paper towels. Serve warm or at room temperature. Makes 16 halves
To roast nuts: spread the nuts out in a single layer on a shallow baking pan and place in a preheated 180°C oven. Shake the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!