Starters Recipes - Spinach Stuffed Eggs Recipe

Ingredients

• 8 eggs

• 25g/1oz butter

• 25g/1 oz flour

• 75ml/3fl oz dry sherry

• 125ml/4fl oz milk

• 100g/4oz cooked, sliced ham (chopped)

• 100g/4oz breadcrumbs

• Vegetable oil for deep-frying

Serves 4

---

Method:

1. Hard-boil 6 of the eggs, cool them in cold water and shell. Halve, scoop out the yolks and reserve.

2. Make a thick sauce by melting the butter in a heavy-based pan and stirring in the flour. Cook over a gentle heat, stirring, for 1 minute, then stir in the sherry and the milk. Beat to a thick paste. Lower the heat to minimum and, stirring frequently, cook for a further 10 minutes.

3. Push the egg yolks through a sieve and stir them into the sauce along with the   ham. Pour the mixture into a Swiss roll tin and leave to set.

4. Fill the eggs with the mixture and press the halves back together.  Beat the remaining eggs in a bowl and put some breadcrumbs in another bowl.

5. Roll the stuffed eggs in flour, coat with beaten egg, then toss in the breadcrumbs. Repeat with each stuffed egg.

6. Heat the oil and deep-fry the eggs for about 4 minutes, or until the coating is crisp and golden brown. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve halved and warm.