Stuffed Eggs in Green Sauce

Boil 5 eggs hard on the stove, cool properly and remove the shell. Mix mayo with the sour whipped cream as ditto the juice of a lemon neatly. Finely chop a boiled egg and incorporate it. Season everything with salt, pepper and sugar. Cut off the washed and dried kitchen herbs and add them. Leave the sauce to infuse in the icebox for at least 30 minutes.

Cut the remaining hard-boiled eggs in half lengthwise and carefully remove the yolks. Mix the egg yolks with the foie gras terrine properly with the help of a fork and fill in the egg halves again. Put the eggs together again. Mix the raw egg and roll the filled eggs in it, then in the breadcrumbs.

Heat the oil and fry the breaded eggs until golden brown.

Hollow out the baguette slices, place the baked eggs on them and pour the green sauce over them.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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