"Green Eggs and Ham" Deviled Eggs
Do you like green eggs and ham, do you like them, Sam I am?!?! Why not make the most decadent deviled eggs based off of Dr. Seuss’s legendary child’s riddle. Green eggs represented by Russian Ossetra caviar and the presence of ham by Iberico Jamon imported from Spain. These eggs are the definition of gourmet. I promise you will like them here, or there, I promise you will like them anywhere!
-6 eggs (hard boiled)
- 3-4 Tbsp Crème Fresh
- Few dashes White pepper
- 1 Tbsp Shallots minced
-3 Tbsp Lemon Juice
- 1-2 tsp Dijon
- Brioche loaf
- 30g Russian Ossetra Caviar
- 3oz Iberico Ham
Cut each of the hard boiled eggs in half-length wise. Carefully remove the yolk and place in a separate bowl, keep egg whites intact so to fill later. In the yolk bowl add crème fresh, lemon juice, white pepper, Dijon, and shallots and mix together until smooth and creamy. Add more crème fresh if mixture is still bright yellow and lumpy.
Slice the brioche loaf into half inch thick pieces. Take a small round cookie cutter, about 2 inches in diameter and cut out circles in each of the sliced brioche pieces, trying to avoid using the crust. Toast these in a toaster oven for about 3-5 mins until light golden brown. Watch carefully, for they can burn fast!
Slice Iberico ham into thin slices. Fill a pastry bag with Egg yolk mixture and pipe filling into egg whites. Place filled half egg on top of each little brioche toasted circle. (If egg does not stay on, cut a small circle into brioche so egg sits stable. Using a mother-of-pearl spoon add a teaspoon of caviar to each egg, then lay strands of the sliced Iberico decoratively across. Serve immediately on a platter with decorative micro greens.