An assortment of stuffed eggs with various toppings, some crunchy sausage and cheese bites and nice sour Cornichons look lovely on this wooden tray, don't they? It's always nice to have a selection of different textures and flavors for your beginning course for a meal like this.
And here's the recipe for the stuffed eggs:
Always remember to boil an extra egg to finely chop and mix in with the filling. You want enough filling to really fill up the whites!
7 eggs boiled, peeled and halved, yolk removed to a medium sized bowl
1/4 cup mayo (a little more/a little less)1 T. grainy German mustard
2 T. sweet pickle relish
salt and pepper to taste.
Mash the yolks and the extra egg until smooth. Blend in the remaining ingredients. Fill whites with the filling and top several of each with one of the following: finely chopped red onion, a few sprinkles of caraway seeds and a teaspoon or so of Bavarian styled kraut.
Stuffed eggs topped with finely chopped red onion.
Stuffed eggs topped with a sprinkling of caraway seeds.
Stuffed eggs with a little taste of Bavarian sauerkraut.
Recipe for cheese and sausage bites:
1 pound breakfast sausage
2 cups Bisquick
2 cups finely grated, sharp cheddar cheese
1 t. ground mustard
1/4 cup water
Mix all ingredients in a large bowl. I find it much easier to use the dough hook on my Kitchen aid mixer. Roll into 1/2 inch balls and place on baking sheets. Cook in a 375 degree oven for 18-20 minutes until cooked through and nicely browned.
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