Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Ingredients (serves 5):
Method: Using an egg cutter, cut the top off the eggs, keep just the yolk and put it back in the shell.
50g horseradish purée
150g liquid creme fraiche or cream
Whip the cream until it's solid then add the horseradish purée and season.
Heat the eggs in a bain-marie for 3 to 4 minutes then add the cream, by using a pastry bag.