Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 18 minuti |
Ingredients
| 4 | eggs |
| 1/2 | slice of homemade bread |
| 70 g | mascarpone cheese Sterilgarda |
| 3 | Thyme sprigs |
| 1 teaspoon | fresh ginger |
| to taste | chives |
| to taste | table salt |
| to taste | black pepper |
| to taste | extra virgin olive oil |
Preparation
- Place the whole eggs in a saucepan filled with cold water, bring it to the boil and cook the eggs for 8 minutes.
- While the eggs are cooking, cut a slice from the loaf, divide it in half and cut it into small cubes.
- Heat a drizzle of oil in a non-stick pan, add the bread cubes, season with pepper and thyme leaves and brown over low heat for a few minutes until the bread is golden brown, being careful not to burn it.
- Once the eggs are hard boiled, drain them and let them cool completely.
- Meanwhile, prepare the ingredients for the filling: finely chop the chives, then pour the Sterilgarda Mascarpone into a bowl and add the grated fresh ginger.
- Shell the eggs carefully, then cut a small piece of white at the bottom end using a smooth-bladed knife; this way the eggs will have a stable base to rest on.
- Also cut the top of the egg and remove the yolk very delicately, taking care not to ruin the white part that you will use as a container.
- Add the egg yolks to the mascarpone and ginger mixture and mix thoroughly with a spoon, then add a pinch of salt and the chopped chives and mix again to obtain a smooth and uniform mixture.
- Transfer the egg yolk and mascarpone cream into a piping bag and fill the emptied eggs. Sprinkle the surface with the golden bread cubes, crumbling them slightly between your fingers.
- Garnish with a sprig of chives.
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