Stuffed Eggs Recipe

Ingredients : Serves 4

6 hard-boiled (hard-cooked) eggs, halved
3 parsley sprigs, thick stalks removed

200 g/7 oz/1 small can of tuna, drained

100 g/4 oz/0.5 cup full-fat soft cheese

50 g/2 oz butter or margarine, melted
Freshly ground black pepper
1 bunch of watercress
2 tomatoes, thinly sliced
1 lemon, thinly sliced

Method :

Ease the egg yolks from the whites and place the whites in a bowl of water to keep them soft. Puree together the egg yolks, parsley, tuna, cheese and butter or margarine in a food processor or blender. Season to taste with pepper. Drain the egg whites and pat dry on kitchen paper (paper towels). Spoon or pipe the mixture into the egg whites. Arrange the watercress on a serving plate, lay the eggs on top and garnish with the tomato and lemon slices.