Name Tomatoes stuffed with egg salad


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4 anchovy fillets
3  tablespoons milk
4  medium tomatoes
4 hard-boiled eggs
100 ml/3 1/2 oz creme fraiche
50 ml/2 fl oz mayonnaise
freshly ground pepper
2 tablespoons finely chopped
chives + extra for garnishing or
1 tablespoon drained capers or
black imitation caviar

Preparation. Soak the anchovy fillets for 10 minutes in milk. Slice the tops off the tomatoes and gently hollow out with a spoon or grapefruit knife. Drain upside down on paper towel. Remove the anchovy fillets from the milk and also drain on paper towel.
•  Chop the eggs and anchovy fillets into small pieces and mix with the creme fraiche, mayonnaise, chives and pepper.
To serve. Stuff the tomatoes with the egg salad and garnish with chives and capers.
•  Delicious with hot toast.
Preparation/serving: approx.
15/5 minutes
Contains per serving: 1117 kJ/270 kcal.
10 g protein, 25 g fat, 2 g carbohydrate
Add 50 g/2 oz chopped stoned black olives and four chopped sundned tomatoes in oil to the egg salad. Substitute fresh chopped basil leaves for the chives.
4 servings

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