Egg a la Dijon

Preparation info
  • 8

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 4 hard-boiled eggs
  • tomato garnish


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.