Ingredients:
4 hard-boiled eggs, cut in halves lengthways
4 teaspoons low-fat grated cheese
1 teaspoon vinegar
1/4 teaspoon dry mustard
Pinch of cayenne
1/4 teaspoon salt
1 tablespoon olive or salad oil
Cheese sauce:
1/4 cup skim milk
1 tablespoon grated Parmesan cheese
1 tablespoon Gruyere or Cheddar cheese
1/4 teaspoon nutmeg
1/8 teaspoon pepper
4 teaspoons low-fat grated cheese
1 teaspoon vinegar
1/4 teaspoon dry mustard
Pinch of cayenne
1/4 teaspoon salt
1 tablespoon olive or salad oil
Cheese sauce:
1/4 cup skim milk
1 tablespoon grated Parmesan cheese
1 tablespoon Gruyere or Cheddar cheese
1/4 teaspoon nutmeg
1/8 teaspoon pepper
Recipe:
1. Prepare stuffing by combining the hard-boiled egg yolks, the grated cheese, vinegar, mustard, cayenne and salt.
2. Add enough oil to make the mixture creamy.
3. Reheat the egg mixture and stuff the egg whites. Serve alone or with a cheese sauce poured round them.
4. Cheese sauce is prepared by heating oil in the top of a double boiler.
5. Pour in the milk and stir continuously.
6. Stir in cheese, nutmeg and season to taste with pepper.
7. Continue to cook for a few minutes, stirring all the time.
2. Add enough oil to make the mixture creamy.
3. Reheat the egg mixture and stuff the egg whites. Serve alone or with a cheese sauce poured round them.
4. Cheese sauce is prepared by heating oil in the top of a double boiler.
5. Pour in the milk and stir continuously.
6. Stir in cheese, nutmeg and season to taste with pepper.
7. Continue to cook for a few minutes, stirring all the time.
Serves:
2
Notes:
Serving suggestion
Serve for brunch or a light lunch with Almond Crispbread Fingers on a bed of lettuce. Garnish with tomato slices. Wonderful when served as hors d'oeuvres.