Puffed Eggs

Puffed Eggs

MAKES 4 SERVINGS
Courtesy Oak Alley Restaurant, Vacherie

1 cup chopped smoked ham
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
salt and cayenne pepper, to taste
4 slices white bread, toasted and buttered
4 large eggs, separated
chopped parsley for garnish

Directions:
Preheat the oven to 350ºF.
Combine the ham, mayonnaise, mustard, salt, and pepper in a small bowl. Stir to blend. Spread equal amounts of the mixture over each slice of toast.
Beat the egg whites until they form soft peaks. Spoon the whites on top of the ham mixture. Make a hollow in each portion large enough to hold 1 egg yolk. Carefully drop the yolks into the holes. Season with salt and cayenne.

Place on a baking sheet and bake until the yolks set and the whites are slightly browned, 7 to 8 minutes. Remove from oven, garnish with the parsley, and serve immediately.

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This recipe and photo comes to us courtesy Louisiana Cookin’ magazine, June 2010.