Variation On A Classic Dish
Stuffed Egg Shells with Caviar
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Rinse, peel and dice potatoes. Cook in salted water for about 20 minutes or until tender. Drain and let evaporate, press through a ricer. Mix puree with egg yolks and butter until light and airy. Season with salt and nutmeg. Beat cream until stiff and fold into potato mixture.
2.
Arrange four empty eggshells on peppercorns. Fill with potato mixture and top with a teaspoon of caviar.
3.
Serve with fresh white bread, if desired.
