Name: Hot Stuffed Eggs
Yield: For 6
Cuisine: United Kingdom
Ingredients: 6 oz. (180 g.) butter; 3 shallots, finely chopped; a little chopped thyme; 1 tablespoon finely chopped parsley; pepper and salt; 2 raw egg yolks to bind (reserve the whites); all the inside crumb of a small loaf soaked in ½ pint (3 dl.) milk; 12 hard-boiled eggs cut in half lengthways and all yolks removed and pounded