Egg a la Dijon

Preparation info

  • 8

    savouries
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 4 hard-boiled eggs
  • tomato garnish

Method

Cut the eggs in halves, remove the yolk and cut small thin slices off the bottom to make them stand properly. Make a purée of the minced or chopped ham, and mix with the egg yolks and chopped mushrooms and season. Fill the egg whites with the mixture. Garnish with tiny pieces of tomato and serve.