Day four and we’re over half-way there! Today we’re offering up a light lunch or dinner with a great recipe for an old favourite with a new twist—French stuffed eggs. So add a bit of je ne sais quoi to your healthy eating and go à la française. Ooh la la!
French Stuffed Eggs (serves 3 – 4)
What you need: 6 large eggs, 1 tablespoon good quality light mayonnaise, salt and pepper to taste, and fine chopped parsley to garnish. ½ cup finely chopped reduced-fat ham,1 tablespoon finely chopped green end of shallots (spring onion), 1 tablespoon finely chopped parsley, 1 teaspoon Dijon mustard, salt and freshly ground black pepper, 2 slices of bread (regular or GF), extra virgin cooking oil spray.
What you do: Place eggs in a single layer in a large saucepan. Cover with cold water and bring to the boil. When bubbling vigorously, cover, turn off the heat, and leave on the hotplate for 15 minutes. Run under cold water and cool. Shell eggs, cut in half, and scoop out the yolk into a bowl. Add the ham, shallots, parsley, mustard, and salt and pepper to taste, mix well and spoon back into egg whites. Place the bread in a food processor and pulse to coarse crumbs. Top each egg with the breadcrumbs and coat lightly with the cooking oil spray. Heat the grill and place the eggs on the baking paper. Grill for 1 minute until the breadcrumbs are brown and sprinkle with freshly ground black pepper. Serve immediately.
Serve with a Salade Verte—the classic French mixed green leaf salad, to which we add cucumber, and thinly sliced fresh crisp pear and crunchy walnuts. All tossed in a light French dressing. Bon appetit!