Stuffed Eggs Claudine
- 6 large eggs
- 12 ounces broccoli rabe (bitter broccoli)
- 3 tablespoons peanut oil
- 1 onion, about 6 ounces, peeled and chopped (1 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 ounces mozzarella cheese, grated (1 1/2 cups)
- Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water.
- Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
- Drain the water from the pan and shake the pan to crack the eggshells.
- Cover with ice and water, and cool for at least 10 to 15 minutes.
- Shell the eggs and set them aside.
- Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well.
- Chop the stems and leaves coarsely.
- There will be about 5 cups.
- Heat the oil in a large saucepan.
- When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown.
- Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes.
- Transfer the mixture to a bowl, cool, and add the salt and pepper.
- Split the eggs in half lengthwise and add the yolks to the broccoli rabe.
- Mix well.
- (The mixture will become a little pasty.)
- Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing.
- Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top.
- Sprinkle with the cheese.
- (The dish can be prepared to this point a few hours ahead.)
- About 30 minutes before serving time, preheat oven to 400 degrees.
- Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top.
- Serve.
eggs, broccoli rabe, peanut oil, onion, salt, freshly ground black pepper, mozzarella cheese
Taken from cooking.nytimes.com/recipes/1019 (may not work)