Eggs continue to be some of the most highly valued food products. They contain large amounts of the foremost nutrients - proteins, fats, carbohydrates and mineral salts and therefore find wide use. Regardless of the fact that they're appetizers, these egg temptations can make an ideal substitute for even the main course.
1. Polish-style eggs
Preparation: Smear small forms (capacity of 1 egg each) with butter on the inside and sprinkle with the finely mashed truffles and other mushrooms so that they stick to the butter. Break an egg into each form and salt to taste. Put the forms in a shallow pot or tray with warm water (the water needs to reach halfway up the forms) and boil 4-5 min. until the eggs solidify, so that you can take them out. Put the eggs atop of bread croutons that have been fried in butter.
2. Egg salad with avocado and tomatoes
Preparation: Make 6 cuts in each tomato but not all the way through. Beat the softened butter with the salt, add the very finely chopped eggs, the 2 avocados that have been mashed to a puree, fish pâté and lemon juice. Using a pastry bag, squeeze out the mixture into the tomato cuts and then decorate with strips of lettuce.
3. Stuffed eggs
Preparation: Boil the eggs in salted water. Cut them carefully into 2, removing the egg yolks with a spoon. In a separate bowl, mix the egg yolks with the other ingredients. Spray the mixture into the egg whites, then decorate as desired.
4. Egg salad with ham
Preparation: Cut the eggs into 8ths. Arrange them in a plate on top of the green salad leaves. Stir the mayonnaise with the lemon juice, mustard and black pepper. Pour the resulting mixture over the eggs. Sprinkle the ham on top, cut into thin strips. Decorate with parsley leaves.
5. Marinated eggs
Ingredients: 6 boiled eggs, 1 bunch finely chopped parsley, 4 garlic cloves, 4 tbsp tomato paste, 6 anchovy fillets in oil, 2 cups olive oil or oil, 2 tbsp wine vinegar, 2 tbsp sweet chili sauce, 1 chili pepper, 1/2 tsp sugar.
Preparation: Peel the eggs and put them in a jar. Finely chop the parsley, garlic and anchovies. Add the tomato paste, olive oil and beat everything with a fork. Pour this marinade over the eggs. Seal the jar well and leave it in the fridge overnight. Serve the marinated eggs with soft, white bread, pouring the marinade over them.