Four kinds of stuffed eggs: with TOMAMI Toscana, Japan, Hot India and BAYERN

Toscana, Japan, Hot India, Bayern

vegetarian

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

Egg filling with TOMAMI TOSCANA (Tuscany)

4 hard-boiled, peeled eggs
80 g mascarpone
1 tablespoon TOMAMI Toscana
2 tsp milk
1-2 pinches sea salt
1 good pinch of freshly ground black pepper
4 basil leaves
4 mini mozzarella balls

Egg filling with TOMAMI JAPAN

4 hard-boiled, peeled eggs
80 g cream cheese
20 g canned tuna plus extra to garnish
2 tsp milk
1 tablespoon TOMAMI Japan
1-2 pinches of sea salt
1 good pinch of freshly ground black pepper
40 g cooked rice
Chives to garnish

Egg filling with TOMAMI HOT INDIA

4 hard-boiled, peeled eggs
100g yellow peppers, plus more to garnish
80 g very soft butter
1 tablespoon TOMAMI Hot India

1-2 pinches of sea salt
1 good pinch of freshly ground black pepper
4 lemon balm leaves to garnish

Egg filling with TOMAMI BAYERN

4 hard-boiled, peeled eggs
40g ripe avocado plus extra to garnish
50 g soft ricotta
1 tablespoon TOMAMI Bayern (formerly Vegami)
1 tsp lemon zest, plus more to garnish
1-2 pinches of sea salt
1 good pinch of freshly ground black pepper

PREPARATION

Egg filling Toskana

For 4 eggs
Preparation time 20 minutes

Halve the eggs lengthwise. Scoop out the yolks with a small spoon and place in a
bowl along with all the ingredients except for the mozzarella and basil and stir until
smooth.
Put the egg cream in a piping bag and fill the empty egg halves.
Garnish each with a basil leaf and a mini mozzarella ball and serve.

Egg filling Japan

For 4 eggs
Preparation time 20 minutes

Halve the eggs lengthwise. Scoop out the yolk with a small spoon and place in a
bowl with all the ingredients and stir until smooth. Finally stir in the rice. Put the egg
cream in a piping bag and fill the empty egg halves. Garnish each with some tuna,
basil and chives and serve.

Egg filling Hot India

For 4 eggs
Preparation time 20 minutes plus 30 minutes cooling time

Puree the peppers. Halve the eggs lengthwise. Scoop out the yolk with a small spoon
and place in a bowl along with the peppers and all the other ingredients and stir until
smooth. Allow the cream to set in the fridge for 30 minutes.
Put the egg cream in a piping bag and fill the empty egg halves.
Garnish each with a sprig of lemon balm and a strip of yellow pepper and serve.

Egg filling Bayern

For 4 eggs
Preparation time 20 minutes

Halve the eggs lengthwise. Scoop out the yolk with a small spoon and place in a
bowl with all the ingredients and stir until smooth. Put the egg cream in a piping bag
and fill the empty egg halves. Garnish each with a piece of avocado and a little lemon
zest and serve.

TIP: If there is some filling left over, spread on some small crostinis for example.