Easter Egg Moulds

Easter Egg Moulds
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 1/4 cup
    (60 mL)

    diced carrots

  • 1/2 cup
    (125 mL)

    diced sweet red pepper

  • 1/2 cup
    (125 mL)

    broccoli flowerets

  • 1/4 cup
    (60 mL)

    cauliflower flowerets

  • 1/4 cup
    (60 mL)

    diced white ham

  • 4

    large eggs

  • 2 Tbsp.
    (30 mL)

    chopped fresh basil

  • Salt and pepper to taste

Preparation

Preheat the oven to 350°F / 180°C.

In a saucepan, blanch vegetables in salted water over high heat 1 minute; drain and set aside.

Put ham and vegetables in the bottom of 4 buttered ramekins.

Break an egg into each ramekin being careful not to break the yolk.

Place ramekins in a rectangular dish and add boiling water to mid-way up the ramekins.

Bake 15 minutes and turn moulded eggs out onto plates.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007