Hard-Boiled Eggs with Three Sauces
Ingredients
- For the Prosecco Topping
- 1 shallot
- 1 ½ Pastry flour
- 50 grams cream cheese
- 1 tsp vegetable oil
- 125 milliliters Prosecco
- salt
- peppers
- For the Chili-Herb Topping
- 1 tsp chopped almonds
- ½ red Bell pepper
- 1 small garlic clove
- 1 tsp Italian Fresh herbs (chopped)
- 1 Tbsp olive oil
- 2 Whipped cream
- 1 Tbsp grated Parmesan
- salt
- peppers
- Red pepper flakes
- For the avocado Topping
- 1 ripe Avocado
- 2 lemon juice
- 50 grams Yogurt (0.1% fat)
- salt
- peppers
Preparation steps
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.
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.
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.
