[Michel Bras Recipe] “Mémé (Granny) Bras Easter Stuffed Eggs”

« Mémé » Bras, Michel’s mother, initiated her son to cuisine in the restaurant she had in the village of Laguiole. Michel started his career in her kitchen and her cooking never stopped inspiring his own. Ten years ago, she was still giving a hand to her son, preparing the « aligot », a silky potato puree made with local cheese, for his restaurant guests.

Here is a dish rooted in Aubrac tradition with a simple yet authentic flavor.

Served them like Granny used to, on a bed of onions reduced with red wine and vinegar.

 

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Ingredients for 4 servings

4 eggs

1 Slice of sourdough bread

Some milk

Some fresh cream

1 Spoon of wine vinegar

1/2 oz of Parsley

Chives

1 Onion

1 Spoon of Red wine

Salt, pepper

 

Preparation

Boil the eggs for 8 to 9 min

Put them in cold water before peeling them.

Cut them in two lengthwise, remove the yolks carefully to keep the whites apart. Chop the yolks.

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Cut a slice of sourdough bread, dip it into lukewarm milk, then drain.

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Mash 1 and 1/2 oz of the bread to mash with the chopped egg yolks, chopped parsley, vinegar, salt, pepper and some cream to get a smooth and creamy texture.

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Fill in the egg whites.

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Cooking

EGGS

Heat a frying pan with some butter or goose fat, and put the eggs, stuffing down to cook on low heat for about 30 sec.. Flip the eggs with whites down, cover and cook another 30 sec..

ONIONS

Mince the onion in fine slices, cook on low heat in a frying pan with some red wine and red wine vinegar, to reduce until the liquid is evaporated.

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Presentation

Display the eggs over a bed of reduced onions. Put some green notes with chiseled chives, season with pepper.

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