French Market Recipe 2023 37 Oeufs farcis au cognac Stuffed egg flavoured with cognac

• 6 Eggs free range from the French Market shop
• 3 tomatoes
• 6 black olives
• 2 ½ tablespoon capers
• 4 teaspoons tuna
• 1 fresh lettuce
• 2 tablespoons Frapin Cognac from the French Market shop
• ½ teaspoon Dijon Mustard from the French Market shop
• Pinch of all spice
• Black pepper
• Sprigs of chives
• Extra virgin Olive Oil

Directions:

1. Boil the eggs for 15 minutes until hard. Remove from heat and place in cold water to cool down.
2. Chop the tuna finely
3. Place a few capers for decoration to one side and chop the rest of the capers and olives finely
4. Wash the chives and lettuce and separate the leaves, dry off and leave in fridge
5. Thinly slice the tomatoes and leave in fridge
6. Once eggs are cool, remove shells and slice each egg lengthways
7. Remove the hard-boiled yolks and place in a bowl and mash them
8. Add the chopped tuna, olives, capers, mustard, all spice, ground black pepper and cognac.
9. Mix well together into a thick mixture
10. Add a little olive oil to make a dense creamy paste
11. Take a spoon and fill each hollow in the egg whites making it slightly rounded on top.
12. Decorate the top of the mixture with some capers
13. Lay out the salad leaves on a large serving platter.
14. Arrange the sliced tomatoes over the lettuce
15. Place the stuffed eggs on top of the tomatoes.
16. Chop the chives over the top of the eggs
17. Place salad in fridge until ready to serve
18. Just before serving drizzle the tomatoes and lettuce leaves with some olive oil

Serve with a chilled Rose wine from Gerard Bertrand, the flavour complements the different tastes in the salad, available at our French Market shop.