4 hard boiled eggs, shelled and halved lengthways
75 g (3 oz) blue brie, rinded
75 g (3 oz) full fat cream cheese
45 - 60 ml (3 - 4 tbsp) single cream
salt and freshly ground pepper
225 g (8 oz) tomatoes, skinned
150 ml (1/4 pint) mayonnaise (see below)
parsley sprigs, to garnish
75 g (3 oz) blue brie, rinded
75 g (3 oz) full fat cream cheese
45 - 60 ml (3 - 4 tbsp) single cream
salt and freshly ground pepper
225 g (8 oz) tomatoes, skinned
150 ml (1/4 pint) mayonnaise (see below)
parsley sprigs, to garnish
method
1. Sieve the egg yolks. Rinse and carefully dry the egg whites.
2. Beat the cheese until smooth. Work in the cream cheese with the sieved egg yolks, cream and seasoning, beating until smooth and pipeable in consistency.
3. Put the cream cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) star vegetable nozzle and pipe into the egg whites.
4. Slice half the tomatoes and arrange in four individual serving dishes; place the stuffed eggs on top. Refrigerate for 30 minutes.
5. Halve, seed and roughly chop the remaining tomatoes and stir into the mayonnaise.
6. Spoon a little mayonnaise over each egg and garnish with parsley sprigs.
Classic Mayonnaise
1 egg yolk
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) freshly ground pepper
2.5 ml (1/2 tsp) sugar
about 150 ml (1/4 pint) salad oil
15 ml (1 tbsp) white vinegar or lemon juice
makes about 150 ml (1/4 pint)
1. Put the egg yolk into a bowl with the seasonings and sugar. Mix thoroughly, then add the oil drop by drop, stirring, briskly with a wooden spoon the whole time or using a whisk, until the sauce is thick and smooth. If it becomes too thick add a little of the vinegar.
2. When all the oil has been added, add the vinegar gradually and mix thoroughly.
Note: Should the sauce curdle during the making process, put another egg yolk into a bowl and add the curdled sauce very gradually, in the same way as the oil is added to the original egg yolk.
2. Beat the cheese until smooth. Work in the cream cheese with the sieved egg yolks, cream and seasoning, beating until smooth and pipeable in consistency.
3. Put the cream cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) star vegetable nozzle and pipe into the egg whites.
4. Slice half the tomatoes and arrange in four individual serving dishes; place the stuffed eggs on top. Refrigerate for 30 minutes.
5. Halve, seed and roughly chop the remaining tomatoes and stir into the mayonnaise.
6. Spoon a little mayonnaise over each egg and garnish with parsley sprigs.
Classic Mayonnaise
1 egg yolk
2.5 ml (1/2 tsp) mustard powder
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) freshly ground pepper
2.5 ml (1/2 tsp) sugar
about 150 ml (1/4 pint) salad oil
15 ml (1 tbsp) white vinegar or lemon juice
makes about 150 ml (1/4 pint)
1. Put the egg yolk into a bowl with the seasonings and sugar. Mix thoroughly, then add the oil drop by drop, stirring, briskly with a wooden spoon the whole time or using a whisk, until the sauce is thick and smooth. If it becomes too thick add a little of the vinegar.
2. When all the oil has been added, add the vinegar gradually and mix thoroughly.
Note: Should the sauce curdle during the making process, put another egg yolk into a bowl and add the curdled sauce very gradually, in the same way as the oil is added to the original egg yolk.
serving amount
serves 4
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