Baked eggs stuffed with Rabbit Pâté with Armagnac Arnaud
Ingredients for 4 people:
- 4 eggs
- 1 Rabbit Pâté with Armagnac ARNAUD 180g glass jar (or any other of our different recipes, if you wish)
- 2 slices of serrano ham (optional)
- Grated cheese
- Bechamel sauce
Boil the eggs.
Preheat the oven to 180°C.
Peel and cut the eggs in half lengthwise (see below Key steps for « Perfect Eggs »).
Remove the yolks and put them into a bowl.
Put the cooked egg whites in a baking dish and set aside.
Mash the yolks into a fine crumble using a fork. Add the Rabbit Pâté with Armagnac Arnaud and the serrano ham chopped and mix together. Put this mixture into the fridge.
Make the béchamel sauce.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites and cover with the béchamel sauce.
Sprinkle with the grated cheese and bake to 180°C until it is melted.
And it is ready! Serve hot with a piece of bread and a salad if wished.
Bon appétit !
Key steps for « Perfect Eggs » !
Prior to cooking:
If you keep the eggs into the fridge, take them out some minutes before; if they are too cold, the eggshells may crack due to the difference in temperature.
Put enough water into a saucepan (the eggs must be totally covered) and add a pinch of salt, this will help the shells to be removed easily.
For a centered yolk:
Put the eggs in the saucepan only when the water comes to boil. In order to have centered yolks, you must turn the eggs with a spoon during the first minutes.
Let the eggs cook in the boiled water for around 10 or 12 minutes.
Once the eggs are boiled, put them in a bowl with very cold water (with ice cubes, if possible), this will stop the cooking and will avoid the shell sticking on the egg white.
It is ready!