Recipe: Eggs with Snails

Name: Eggs with Snails
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 9 œufs frais cuits durs, coupés en 2 et dont les jaunes auront été vidés avec précaution (petite cuiller); 36 escargots cuits; 30 g de chapelure; 30 g de parmesan en râpé; un mélange d'herbes fraîches que vous trouverez (persil simple, estragon, cerfeuil, etc.); 5 cl de crème liquide; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (3 reviews) Starters

Prep 30 min

Cook 20 min

Total 50 min

Servings 6 serv.

A truly original recipe. I'm sure your guests won't have often eaten snails prepared this way

Ingredients for 6 servings

9 fresh eggs hard-boiled, cut in half and with the yolks carefully removed (small spoon)
36 cooked snails
30 g breadcrumbs
30 g grated parmesan
a mix of fresh herbs that you can find (parsley, tarragon, chervil, etc.)
5 cl liquid cream
salt and ground pepper

Step-by-step directions

1 Cook your eggs for 10 minutes in boiling water then cool them in ice water.

2 Shell them and cut your eggs in half lengthwise then using a small spoon, gently remove the yolk without damaging the whites.

3 In an earthenware dish that can go in the oven, place your 18 half shells (trim them slightly so the base stays straight).

4 In a bowl mix the snails, herbs, crushed yolks, cream, then salt and pepper with ground pepper.

5 Then in each shell, place 2 snails, a little farce (herb and cream mixture).

6 Mix your breadcrumbs and parmesan and sprinkle it on each 1/2 egg and put your dish in the oven in broil position for 6 to 8 minutes.
You then only have to watch the delighted faces of your guests when you present and they taste this beautiful appetizer. And it's up to you to innovate for example by adding a little American sauce to your snails

Oeufs Cerfeuil Estragon Persil Escargots Entrées à base d'escargots