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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?