Stuffed Eggs With Vinegar Sauce On Toast Recipe

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Yields: 2 serving(s) - Preparation Time: 30 minutes

Cut eggs in half lengthwise and remove yolks.
Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered.
In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.
Fill whites with yolk mixture and smooth tops.
In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes.
Remove eggs from skillet with a slotted spoon and keep warm.
Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute.
Add reserved sieved egg yolk and whisk until smooth.
Add 1 teaspoon parsley and season with salt and pepper.
Spoon sauce over toasted bread slices and top with eggs and additional parsley.