Two Kinds of Stuffed Eggs in Parmesan Basket

For two kinds of stuffed eggs in the Parmesan basket, first place 4 small mugs upside down for the Parmesan. Sprinkle some Parmesan without fat in a (coated) pan round until the bottom is covered. Let it melt at medium temperature. As soon as the Parmesan takes color and bubbles form, let cool slightly and carefully place the Parmesan circle over a mound with a spatula and press down lightly. Repeat for each serving. When the Parmesan has set again, remove the baskets from the mugs and turn them right side up.

Thaw the peas with a little butter and place in a bowl. Put the crème fraîche and tomatoes in another bowl. Cut the eggs in half lengthwise and scoop out the yolks. Put half of the yolks in each bowl, mix with the remaining ingredients and season with salt and pepper.

Place the fillings back on each half of the egg whites (either with a spoon or piping bag).

Place one egg half of each flavor in a Parmesan basket. Finely chop the chives and sprinkle over the eggs.

Arrange the two stuffed eggs in the Parmesan basket on plates and serve.

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