Kitchen Stories: Hard-Cooked Eggs with Cheese Sauce

Simple Salad with boiled eggs or red Easter eggs served with a cheese sauce.
Boursin is an aromatic fresh cheese from Normandy with various flavors. It is fermented with aromatic herbs, onion, garlic, and chives, and it is soft and easy to spread onto bread, crackers, or toast, here gives the taste of yogurt with delicious cheese dips.
The egg with milk are the only complete natural foods, as they contain all the necessary components for a complete and balanced diet. The biological value of the protein of the egg is greater than that of milk, meat, beans or salmon and used as a standard for the quality assessment of other food proteins. The egg contains antioxidants, like fruits and vegetables.
Yours!

work: 15′

time: 15′

very easy:

★Click with your mouse on the images to learn more.

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (~3 servings)

6 large eggs, unrefrigerated or red Easter eggs
150g (5.3 oz) boursin
100g (3.5 oz) yoghurt
1 tbsp oil
1 lemon juice and zest
1 spring onion fine, chopped
salt & pepper

In plenty of water, salted and upon low heat put the eggs to boil firm. Remove them from the heat empty the warm water and fill the pot with cold. Leave them aside to cool.

In the blender add the yogurt, the cheese and the oil.

Above scrape the peel of lemon and season. Beat for 1'-2' to blend the ingredients.

Add 2 tablespoons of lemon juice and half a chopped onion. Mix with a spatula, test and correct taste.

Peel the eggs, cut them in half lengthwise and lay on a platter. Put up a bit of cheese dips and onion chopped. Serve with the sauce left over, garnished.