Egg appetizer
Description
This appetizer is quick and easy to prepare. Eggs stuffed with mushroom pâté, shaped like a rooster. Making this appetizer won't take much of your time. It turns out juicy, light, and looks impressive on a festive table. Don't forget to add nutmeg to the sautéed mushrooms. It will give the champignons a special flavor. Wishing you pleasant time in the kitchen. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients: hard-boil the eggs. Rinse the cucumber, Napa cabbage leaves, herbs, and mushrooms under cold water; pat dry with paper towels. Peel the onion and garlic.
- 2
Step 2
Finely chop the onion, garlic, and mushrooms; season with salt and pepper to taste and add nutmeg. Sauté in hot vegetable oil.
- 3
Step 3
Peel the eggs, cut off the bottom quarter, and remove the yolk with a spoon.
- 4
Step 4
Blend the egg yolks, sautéed mushrooms, herbs, and cucumber in a blender.
- 5
Step 5
Place 1–2 leaves of napa cabbage in each salad bowl. Stuff the empty egg whites with mushroom pâté; spread the remaining pâté on top of the cabbage leaves.
- 6
Step 6
Place the stuffed eggs on the pâté. Make slits for the comb and beak. Cut strips from bell pepper for the tail, beak, and comb; decorate the egg to look like a rooster. Use clove buds for the eyes. Garnish the “meadow” around the roosters with herbs and finely diced sweet pepper.