Oeufs en Gelée à l'Estragon ~ Eggs in Tarragon Jelly

Recipe Categories : | French | Eggs | Appetizer | MAIN INDEX |

Serves : 4

Ingredients :

• 4 eggs
• 1 x 425g can consommé
• 6 tarragon sprigs
• 2 slices prosciutto raw smoked ham, trimmed and halved (optional)
• 4 tarragon leaves, to garnish

Preparation and Cooking Instructions :

1. Boil the eggs for 5 to 6 minutes. Remove from the pot, cool in cold water, then shell.
2. Put the consommé in a pan with the tarragon sprig; heat gently to simmering point. Remove from the heat and leave to infuse for 15 minutes, then remove the tarragon.
3. If using the prosciutto, wrap a piece around each egg. Place the eggs in individual ramekin dishes. Spoon over the consommé and float a tarragon leaf on top.
4. Chill until set. Serve with Melba toast.