Yield: Yields 24 egg halves
Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal a day, an 11 a.m. breakfast that was popular with dock workers whose early morning shifts ended at that time.
Recipe adapted from Moveable Feast with Fine Cooking.
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The instructions direct one to put the yolk mixture into the egg halves and top it with paprika and the ham slice. This is obviously incongruous with the photos of the recipe, which show the ham beneath the yolk mix and paprika topping. That aside, it is a delicious dish.
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