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Chive Sabayon Eggs With Prosciutto Sticks

Photography and styling by Sarah Tuck

For a sophisticated start to your Easter festivities this year, try our Chive Sabayon Eggs With Prosciutto Sticks.

Chive Sabayon Eggs With Prosciutto Sticks

Serves 6

Prosciutto Sticks
80g butter, softened
pinch of salt
2 tsp Dijon mustard
100g parmesan, freshly grated
1 cup plain flour, sifted
1 egg, separated
½ cup cream
4 slices prosciutto, ham or smoked salmon, roughly chopped, plus extra to serve
½ tbsp poppy seeds

Sabayon Eggs
6 large eggs
2 tbsp lemon juice
½ tsp salt
freshly ground black pepper
3 tbsp Vermouth
2 tbsp melted butter
1 tbsp chives, finely chopped, plus extra for garnishing
rocket leaves, to serve

Preheat oven to 180°C. Cream butter, salt, mustard and cheese together, then rub in the flour with your fingertips. Add egg yolk mixed with half the cream, adding more cream as needed to form a firm dough.

Roll dough out on a floured board to a rectangle about 8mm thick. Arrange pieces of prosciutto, ham or smoked salmon over the dough and sprinkle with freshly ground black pepper. Fold the dough in half and then in half again. Roll out to form a rectangle again.

Cut into strips approximately 13cm x 1.5cm. Holding each end, twist each strip, then place on a greased baking tray. Brush with a little beaten egg white and sprinkle with poppy seeds.
Cook in oven for about 20 minutes or until golden.

Meanwhile, bring a small pot of water to a boil. Hold a whole egg in one hand, pointy end up. Using a small sharp knife or an egg topper cut the top off the egg and discard. Carefully, pour each egg into a small bowl and separate the white from the yolks. Repeat with remaining eggs. Set yolks aside and discard whites. Bring a shallow pan of water to the boil and place shells in for 4 minutes. Very gently using a slotted spoon, transfer to a wire rack. Let dry.

Place egg yolks into a glass bowl sitting over a pot of slowly simmering water. Whisk the egg yolks until thick and doubled in bulk. Whisk in lemon juice, salt, pepper and vermouth whipping until mixture starts to thicken.

It should be thick enough to stick to a wooden spoon. Remove the bowl from the heat and fold in melted butter and chopped chives. Season to taste.

Spoon the sabayon into each egg shell, filling to the top. Sprinkle with extra chives. Serve each egg in an egg cup accompanied by the cheese sticks for dipping, and extra slices of prosciutto, ham or salmon, and a few fresh rocket leaves.

Note: For a more family-friendly brunch change vermouth to water.

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