Pretty as a picture, this is a popular way of serving eggs in Poland. They are usually eaten for breakfast but with some leafy greens, they’d also be beautiful in a spingtime salad.
Ingredients
- Eggs 3 large
- Fresh Soft Herbs finely chopped, 1 Tbs
- Salt and Freshly Cracked Black Pepper to taste
- Butter 2 Tbs
Cook It
- Boil the eggs for 8 minutes then place in cold water until cool enough to handle.
- Using a sharp knife, carefully cut the eggs in half lengthwise through their shells.
- Scoop out the yolks and most of the whites, leaving just enough white so that the shells hold their shape.
- Chop the eggs and mix with the herbs and the salt and pepper.
- Mound the mixture back into the egg shells.
- Heat the butter in a small skillet until foaming the fry the eggs face down, undisturbed, for a few minutes until starting to brown.
- Arrange on a plate like the petals of a flower and serve.
Recipe adapted from Rose Petal Jam by Beata Zatorska and Simon Target. ©Tabula Books, 2011.
