Eggs Tonnato Food

EGGS TONNATO

Steps:

• Cut 1/4-inch lengthwise slice off each egg and place eggs on round serving platter. Discard slices.
• In blender container, combine raw eggs, 1 tablespoon lemon juice, salt and pepper,. Blend at high speed 30 seconds, then continuing to blend, add oil drop by drop, till mixture is thick and smooth. Add anchovies, scallions and tuna and blend again. Add pinch of cayenne, then taste, and correct seasonings, adding a little more lemon juice if necessary. Mixture should be pouring consistency. If too thick, stir in the heavy cream.
• Pour sauce over eggs covering completely. Sprinkle eggs with capers and decorate platter with watercress. Place small bunches of cherry tomatoes and olives around eggs. Serve well chilled but not cold with crusty French bread or as part of an hors d'oeuvre table.
• VARIATION: The tuna and anchovy mayonnaise can also be used as a dip for raw vegetables. In this case, add the capers and a few minced black olives to the sauce and let mixture marinate 2-4 hours before serving.

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.