Baked Herb Eggs

Ingredients

• 8 hard‑boiled eggs
• 3 shallots
• 1.5 tbsp freshly chopped parsley
• 1.5 tbsp freshly chopped chervil
• 1.5 tbsp freshly chopped tarragon
• 1 tbsp medium‑sharp mustard
• 60 g crème fraîche
• Salt
• pepper (ground)
• 75 g butter
• 1 tbsp Lemon Juice
• fresh herbs (for garnish)

Instructions

1. 1.

   Preheat the oven to 200 °C with fan and top heat.

2. 2.

   Peel the eggs and cut them in half lengthwise. Carefully scoop out the yolks with a spoon. Peel the shallots and finely chop them. Mix the herbs, halve the quantity, and combine one portion with the shallots, mustard, crème fraîche, and yolks. Season with salt and pepper and fill the egg halves with this mixture.

3. 3.

   Place the eggs in a greased baking dish. Melt the butter in a saucepan and stir in the remaining herbs with lemon juice. Spread this herb mixture over the eggs. Bake in the preheated oven for about 10 minutes.

4. 4.

   Remove the baked herb eggs, garnish with fresh herbs, and serve on a plate.