Hard-Boiled Eggs with Three Sauces

0
Average: 0 (0 votes)
(0 votes)
Hard-Boiled Eggs with Three Sauces
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
10
For the Prosecco Topping
1
1 ½
50 grams
1 teaspoon
125 milliliters
For the Chili-Herb Topping
1 teaspoon
chopped almonds
½
1
1 teaspoon
Italian Fresh herbs (chopped)
1 tablespoon
2
1 tablespoon
grated Parmesan
For the avocado Topping
1
ripe Avocado
2
50 grams

Preparation steps

1.

For the prosecco topping: Peel and finely chop shallots. Heat oil in a skillet and cook shallots until translucent. Stir in the prosecco and bring to a boil. In a bowl, blend the flour with the cream cheese. Stir into the prosecco mixture until smooth. Simmer and season with salt and pepper to taste. Peel hard-boiled eggs and slice the lid off each top so there is a flat surface. Place in egg cups. Dollop each with 1 teaspoon of the topping and garnish with a green olive slice, if desired.

2.

For the chili-herb sauce: Place the almonds, bell peppers, garlic, herbs, oil, heavy cream, and Parmesan in a blender, and puree. Season with salt, pepper and chili to taste. Peel the hard-boiled eggs and  Place all ingredients in blender and puree well, season to taste with chili, salt and pepper. Peel hard-boiled eggs and slice the lid off each top so there is a flat surface. Place in egg cups. Dollop each with 1 teaspoon of the topping and garnish with dried piri piri, if desired.

3.

For the avocado sauce: Halve avocado and remove pit. Scoop flesh out of the skins and add to a blender. Puree with the lemon juice and yogurt until smooth. Season with salt and pepper to taste. Peel hard-boiled eggs and slice the lid off each top so there is a flat surface. Place in egg cups. Dollop each with 1 teaspoon of the topping and garnish with chili powder and chives, if desired.