Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves 6 [This allows for one whole egg per person]
Preparation time  20 minutes plus allow time to hard boil the eggs.

These may be made some hours in advance and refrigerated until needed, however some spices, e.g paprika, may leak colour into the egg whites which doesn’t look very nice.  If you think this may happen, refrigerate the egg whites and the egg whites separately and fill the egg whites with the yolk mixture just before serving.

INGREDIENTS

Choose ONE of the following for the egg filling for 6 eggs:

  • 2 tablespoons lobster
  • 2 tablespoons crab
  • 2 tablespoons shrimp meat
  • 2 rashers bacon cooked and crumbled

Choose ONE of the following to garnish:

  • Freshly ground black pepper
  • Caviar
  • Paprika

Slice the hard boiled eggs lengthways.
Remove and reserve the cooked yolks, being careful not to damage the whites.
Place the yolks in a shallow bowl, and mash with a fork.
Add all the ingredients, except the egg whites and garnish, to the egg yolk mixture, and mash together with a fork. A blender may be used to give a smoother consistency.
Arrange the egg white halves on a plate. To stop them sliding around, place them on a bed of salad greens.
Pipe the egg yolk mixture into the egg white halves with a pastry bag and fancy tip, or just a bag made from some kitchen parchment, or spoon it into a plastic sandwich bag and snip off one of the corners.
Garnish and serve.