Herb and labne stuffed eggs make a beautiful addition to an Easter breakfast or springtime buffet. They also offer an opportunity to take advantage of edible spring buds and blossoms. Rosemary blossoms are ideal, but pansy and viola buds, violets, and nasturtiums are all colorful and edible.
Ingredients
For the poached garlic:
- •12 small cloves peeled garlic
- •60 ml (1/4 cup) olive oil
For the eggs:
- •6 large eggs
For the filling and garnish:
- •78 ml (1/3 cup) labne, or as needed
- •Fine salt, as needed
- •36 nonpareil capers
- •Tiny rosemary sprigs, chives, or other tiny edible flowers or petals
- •Finely chopped parsley leaves, for garnishing the plate
Preparation
For the poached garlic: In a very small saucepan, combine the garlic and olive oil. Place over low heat, stirring occasionally, until the garlic is soft and lightly browned, about 30 minutes. Adjust heat as needed to be sure the garlic doesn’t burn. Meanwhile, prepare the boiled eggs.
For the boiled eggs: Bring a large pot of water to a full boil. Set aside a bowl of ice water. Gently ease the eggs into the boiling water, and allow them to cook for 10 minutes. Immediately transfer the eggs to the ice water and allow them to chill. Remove the shells under cold running water.
Cut the eggs in half lengthwise and put the yolks into a mixing bowl. Add the labne, mashing and mixing well, adding additional if needed until smooth and creamy. Season with salt to taste.
Using a piping bag or spoon, fill the twelve egg halves. Drain the garlic cloves on paper towels. On each egg half, place 1 garlic clove, 3 capers, and rosemary flowers, chives, or colorful edible petals. Garnish the plate with parsley, and serve.