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Recipe of: © Monsieur Cuisine

Stuffed eggs with cauliflower and asparagus

MC plus
8 portions
Average difficulty
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 01.09.2016
  • several sprigs of flat-leaf parsley
  • 8 eggs
  • 200 g carrots
  • 200 g asparagus
  • 200 g cauliflower
  • 200 g peas (frozen)
  • 2 tbsp oil
  • 1 tbsp vinegar
  • 2 tbsp cream
  • 1 tsp mustard
  • salt
  • pepper
  • 1 tbsp finely chopped chives


Per portion:

  • calorific value
    628 kj / 150 kcal
  • protein: 10 g
  • carbohydrates: 7 g
  • fat: 9 g
Preparation time
30 min.
  1. Wash the parsley, shake dry, then strip the leaves off the stems and process in the blender jug for 1 second/turbo button. Transfer the chopped parsley to another container and set aside. Clean the blender jug.
  2. Prick a hole in the eggs and place in the cooking pot. Fill the blender jug with 1 litre of water, then place the cooking pot in the blender. Wash and dry the vegetables, then peel the carrots and asparagus. Finely dice the carrots and chop the asparagus into small pieces. Divide the cauliflower into florets. Place the carrots, asparagus, cauliflower and peas in the deep steamer basket, then place in the blender jug. Cook for 15 minutes/steamer button.
  3. Carefully lift off the steamer basket, then, using the spatula, lift out the cooking pot and shock the eggs in cold water and set aside to cool. Clean the blender jug. Peel the eggs and cut in half lengthways. Carefully scoop out the egg yolks and add to the blender together with the oil, vinegar, cream, mustard, salt and pepper. Blend for 10 seconds/speed setting 3.
  4. Add the peas, carrots, parsley and chives to the egg yolk mixture and carefully spoon into the egg yolk cavities. Arrange on plates and garnish with small pieces of cauliflower and asparagus. Serve with fresh bread.


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