Stuffed Eggs with Vinegar Sauce on Toast

• 4 hard-boiled large eggs, peeled
• 2 tablespoons creme fraiche, or sour cream
• 1 tablespoon cider vinegar
• 1 small garlic clove, minced
• 2 teaspoons chopped fresh parsley leaves plus additional for garnish
• 1 tablespoon unsalted butter
• 4 shallots, sliced thin
• 1/4 cup chicken broth
• 8 slices toasted French bread

1. Cut eggs in half lengthwise and remove yolks.
2. Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered.
3. In small bowl with yolks stir together creme fraiche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.
4. Fill whites with yolk mixture and smooth tops.
5. In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes.
6. Remove eggs from skillet with a slotted spoon and keep warm.
7. Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute.
8. Add reserved sieved egg yolk and whisk until smooth.
9. Add 1 teaspoon parsley and season with salt and pepper.
10. Spoon sauce over toasted bread slices and top with eggs and additional parsley.

eggs, creme fraiche, cider vinegar, garlic, parsley, unsalted butter, shallots, chicken broth, bread

Taken from www.epicurious.com/recipes/food/views/stuffed-eggs-with-vinegar-sauce-on-toast-11117 (may not work)