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Egg Stuffing egg yolks Creme Fraiche maple syrup mustard salt fresh chives ground paprika bacon maple syrup eggs heavy whipping cream ground nutmeg salt
Viewed: 41 - Published at: 7 months agoIngredients
- Deviled Egg Stuffing:
- 7 hard-boiled egg yolks
- 1/3 cup creme fraiche
- 1 tablespoon maple syrup
- 1 1/2 teaspoons Dijon mustard
- salt
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon ground paprika
- Lardons:
- 6 thick slices bacon, cut into 1/4-inch pieces
- 1 tablespoon maple syrup
- Toast:
- 3 eggs
- 1/3 cup heavy whipping cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (1 pound) loaf brioche, sliced 1-inch thick
Method
- Combine egg yolks, creme fraiche, 1 tablespoon maple syrup, Dijon mustard, and 1 pinch salt in a food processor; pulse until well blended. Stir in chives and paprika with a spatula. Place in the refrigerator.
- Place bacon pieces in a nonstick skillet over medium heat; cook and stir until just crispy, 5 to 8 minutes. Transfer to a plate and toss with 1 tablespoon maple syrup until coated. Wipe most of the grease out of the skillet with a paper towel.
- Whisk eggs, heavy cream, nutmeg, and 1/4 teaspoon salt together in a shallow baking dish. Dip both sides of each brioche slice into the egg mixture.
- Return the skillet to medium-high heat. Add coated brioche slices; cook until golden brown, 2 to 3 minutes per side.
- Place 1 piece of toasted brioche on each serving plate. Spread a spoonful of deviled egg mixture on top. Cover with another toasted brioche slice. Sprinkle bacon pieces on top.
