The taste of... The Dordogne

French-Style Stuffed Eggs

INGREDIENTS:

8 large eggs

1/3 cup of minced reduced-fat ham

1 tablespoon minced green onions

1 tablespoon minced parsley

1 tablespoon mayonnaise

1 tsp mustard

¼ tsp chopped fresh thyme

1/8 tsp salt

1/8 tsp black pepper

2 (1-ounce) slices of white bread, torn into large pieces

Cooking spray

Fresh thyme leaves

PREPARATION:

Place the eggs in a large saucepan of water; bring to the boil.
Cover and leave to stand for 12 minutes.
Drain and rinse with cold running water until cool.
Peel the eggs; slice them in half, lengthwise. Remove the yolks.
Discard 4 of the yolks. Place the remaining 4 yolks in a medium bowl.
Add ham, onions, parsley, mayonnaise, mustard, thyme, salt and pepper.
Stir until combined.
Run the bread through a food processor to create 1 cup of coarse crumbs.
Spoon 1 teaspoon of the yolk mixture into each egg white half.
Top each half with 1 tablespoon of breadcrumbs.
Coat the breadcrumbs with cooking spray.
Place the eggs on a baking sheet; broil for 1 minute or until the breadcrumbs are toasted.
Garnish with thyme leaves.

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