Egg-and-Tomato Mushrooms for a New Year's Feast
A pretty, original appetizer that's perfect for a holiday spread.
olenika
Recipe author
Egg-and-Tomato Mushrooms for a New Year's Feast
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 %
6 g
Fats 58 %
11 g
Carbohydrates 11 %
2 g
104 kcal
GI:
100
/
0
/
0
- This recipe is simple and eye-catching, though it takes a little patience. Whenever guests spot this appetizer on the table, they reach for it first. There aren't many ingredients, but it may not turn out perfectly on your first try — it's all about technique. If you're patient and ready to get it right, let's make these bright little "mushrooms" that contain no mushrooms at all, just a tasty, finger-licking filling. Here's how: 1. First, hard-boil the eggs and be sure to cool them in cold water; crack the shells first so they peel quickly and cleanly. Once peeled, slice off the top of each egg so the cut piece is about one-third of the egg. Gently hold the larger part in your hand (so the white doesn't tear) and scoop out the yolk with a small spoon or thin knife. You want an intact white "cup" to hold the filling. Even if the white splits a little on one side, don't worry — the filling will hold it together. Pass the cut-off tops through a grater, or chop them finely with the yolk. This is the trickiest, most time-consuming part of the recipe; it's all easier from here. 2. Choose tomatoes a little larger than an egg so the "stems" and "caps" look well proportioned. Set a tomato stem-side up and slice a piece off each side for the caps, without cutting into the center; one tomato yields caps for two eggs (2 caps). Scoop the seed pockets out of the caps with a spoon — you can save them for sautéing later. The caps are ready. 3. Finely chop all the egg parts. Mince the garlic scapes and half a bunch of dill. Stir everything together with mayonnaise (I used a cheese-flavored one) and season with salt and pepper. 4. Gently squeeze each white and pile the filling into the mushroom "stems" with a heaping dessert spoon. Set a tomato cap on top and add little white dots using mayonnaise and the blunt end of a wooden skewer. Line a serving dish with greens and arrange your toadstool "mushrooms" on it. The appetizer is ready, and it's sure to delight anyone who appreciates beautiful, delicious dishes made with care.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Garlic Arrows - 110 kcal/100g
- Chicken egg - 80 kcal/100g
- Mustard ready - 418 kcal/100g
Similar recipes
Related and additional categories: