More Eggs for Spring

Another recipe I did with the “finger foods” and eggs as a base, was an adaptation of this recipe.

Fricassee — Eggs and Collops (Original Redaction — Feast Menu – Tastes of the Tudor: Head Cook: THL Rachaol MakCreith)

“Fricasee” Eggs and Collops, Anonymous Venetian, XLVII

10 hard cooked eggs
2 egg yolks
6 oz. cream cheese, softened
1 tbs parsley, fresh, minced
1 tbs thyme, fresh, minced
1 tsp pepper, fresh ground
1 tsp. salt
1/2 tsp ginger, powdered
1/2 stick butter
3 tbs olive oil
10 bacon slices

1. Remove the shells from the hard cooked eggs, and carefully remove the yolks. Reserve the whites for stuffing. Place the hard-cooked yolks, fresh yolks, and cream cheese in the bowl of a mixer or food processor, and pulse until smooth. Add herbs and spices, and mix. Fill the egg halves, leveling the top.

2. Melt the butter and oil in a large skillet over medium heat. Place the eggs, top down in the pan, and fry until golden brown.

3. Fry the bacon until crisp, drain, then halve each. Serve each egg with a slice of bacon crisscrossed on top.

My Redaction:

I actually only made 4 hardboiled eggs, as I was doing a test. I omitted the bacon since it was just meet eating and I’m pretty sure the bacon would make it MUCH better. I also just used butter to fry the eggs, no oil and omitted the raw eggs. I really don’t like using raw eggs in something that I will serve to someone else and MAY not cook enough in the browning stages. Instead of full cream cheese I used whipped (that’s what I had).

4 hard cooked eggs
6 tbs whipped cream cheese
1 tsp parsley, dried (fresh better)
1 tsp ground thyme, dried (fresh better)
1/2 tsp pepper, fresh ground
1 tsp. salt
1/8 tsp ginger, powdered
1 tbs butter

1. Remove the shells from the hard cooked eggs, and carefully remove the yolks. Reserve the whites for stuffing. Place the hard-cooked yolks, fresh yolks, and cream cheese in the bowl of a mixer or food processor, and pulse until smooth. Add herbs and spices, and mix. Fill the egg halves, leveling the top.

2. Melt the butter in a large skillet over medium heat. Place the eggs, top down in the pan, and fry until golden brown. Serve.

To me, the cooking aroma reminded me of when I make French Toast (probably because of the egg and cheese/cream ingrediants cooking). I think fresh herbs would have been a better flavor (per original recipe). Absolutely alter to your taste as you may like more ginger or more cheese. The mixture was almost equal parts cheese to egg yolks for me and I liked how smooth it was.

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One response to “More Eggs for Spring

  1. Pingback: Historische Küche im Netz (Retrospektive) | KuliMa - Kulinarisches Mittelalter Graz

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