Eggs en Casserole

Name: Eggs en Casserole
Yield: Serves 4
Cuisine: France
Ingredients: 1 teaspoon grated onion; ½ pint well-flavoured tomato sauce; 1–2 tablespoons chopped stuffed olives; 2 slices bread, crusts removed; 4 tablespoons freshly-grated parmesan; 2 tablespoons butter; 2 slices bread, crusts removed; 2 tablespoons finely-chopped parsley; 1 tablespoon olive oil; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 1 tablespoon prepared mustard; 4 hard-boiled eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 hard-boiled eggs
1 tablespoon prepared mustard
1 tablespoon

Europe
France
Vegetarian
Mediterranean

Method

Cut eggs in half crosswise and remove yolks carefully. Mash yolks and mix with mustard, olive oil and 1 tablespoon finely-chopped parsley. Season to taste with salt, pepper and half the cheese. Stuff egg cavities with this mixture.

Dice bread and sauté in butter until crisp and golden. Place