Featured Recipe
Endives Stuffed Eggs Bacon
By Kate
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Eggs poached to firm tender, diced crisp bacon, crunchy bread cubes pan toasty in bacon fat; creamy tangy mustard-mayo mix binds celery freshness and snipped herbs. Endives split to hold generous pockets. Cold or near room temp plate. Simple swap turkey bacon, rye bread cubes. Watch eggs timing to avoid overcook. Quick sear bacon, save fat for toasties adds punch and texture contrast. Balance savory crunch with smooth egg filling. Perfect for a make-ahead starter or light snack.
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Prep:
20 min
Cook:
25 min
Total:
45 min
Serves:
24 bites
appetizer
French fusion
light snack
make-ahead
Introduction
Eggs boiled not just to cook but to texture. Overcook and yolks crumble dry; undercook and filling floods with fuzziness. Hold eggs off heat, residual steam finishes without shock. Bacon sizzles releasing fat and aroma. Use up that fat—it is gold for toasting bread cubes for extra crunch and flavor, no waste. Endive leaves, bitter crisp as nature gave; rinse with chilled water, dry well. Assembly straightforward but worth care; stuffing mounts don’t crush leaves. Chill preserves crunch, soften mayo mix brightens with lemon. Swap turkey bacon for smoky pancetta or use rye instead of white bread for earthiness. Substitute parsley for chives when available for herbal bite. Timing matters but watch textures, not clocks here. Crisp, creamy, sharp, salty, bitter—each bite balanced for contrast. Quick hands, cool senses needed. Keep ingredients distinct in flavor and texture.
Ingredients
About the ingredients
Eggs quality dictates texture. Fresh eggs harder to peel; older eggs peeled easily. Use mayonnaise with good fat content for creaminess or substitute with Greek yogurt for lighter version—mind acidity changes taste. Lemon juice brightens but too much turns filling runny—add gradually and taste. Celery adds crunch and moisture balance; substitute with finely diced fennel for subtle anise flavor twist. Turkey bacon lean but can dry out—watch doneness; pancetta or guanciale richer, salt user beware. Bread cubes crusty morning-old bread works best; soak your bread slightly if stale to prevent extra dryness. Parsley brings fresh vibrant color and mild herb aroma; chives sharper allium note alternative. Endives can be replaced by radicchio or Belgian endives, just check bitterness level to suit palate. Salt is key—remember bacon and mustard add saltiness—taste before adding more.
Method
Egg Preparation
- Place eggs in cold water covering by an inch; set burner high till vigorous boil to capture tiny steam pops; cover pot and remove from heat immediately. Rest eggs gently for 15 minutes to ensure yolks set evenly. Transfer eggs to ice water bath—listen to quiet plip plip to signal cooldown. Peel carefully, no pocked whites; dice medium pieces. Set aside.
- Heat skillet, sizzle turkey bacon until edges are crisp but still tender inside, about 4 minutes. Drain fat on paper towel but keep drippings. Toss bread cubes in bacon fat, sprinkle salt and pepper; toast cubes till golden, not burnt, for a crunchy contrast. Transfer to absorbent paper and cool.
- In bowl whisk mayo, lemon, honey mustard till glossy. Add diced eggs, minced celery, half bacon pieces, half toast, parsley; salt and pepper carefully — celery brings moisture so seasoning lighty. Fold gently, keep chunky for texture.
- Lay endive leaves on tray, feather browned edges up, wide side for filling. Spoon mix, mound slightly. Sprinkle remaining bacon, bread cubes, parsley on top for pop and herb hit.
- Chill briefly or serve room temp. Endives crisp, egg creamy, bacon crunches. If endives wilt toss in ice water 10 minutes before; replace parsley with chives for sharper edge; mustard can be swapped with spicy Dijon for heat punch. Bacon fat aids bread toast crispness but lacks fat use? Olive oil can substitute; no turkey bacon? Pancetta works, adjust salt down.
Bacon and Bread
Mixing filling
Assembly
Serving
Technique Tips
Start with eggs in cold water to ensure uniform cooking. Bring to rolling boil to trigger cooking steam, then turn off heat—this avoids rubbery whites. The 15 minutes rest helps center yolks, creamy yet firm. Ice bath stops cooking immediately—no residual heat overcooks eggs. Peel gently with slight tap-and-roll cloves; cracks help peel shells off without pockmark. Fry bacon moderate heat; high heat burns, drying bacon out and creates bitterness. Retain fat—don’t waste it; used for toasting bread cubes till golden and crunchy. Use medium heat to avoid burnt crumbs; remove promptly once golden. Mix moist mayo base with bright lemon and smooth honey mustard (or Dijon alternative). Fold in diced eggs and crunchy celery carefully to keep texture contrast. Salt and pepper should harmonize the salty bacon and acidic lemon. Arrange endives on a platter, veins parallel for sturdy hold. Spoon mounds evenly, heaping not spilling; garnish top for crunch and color. Serve cold or room temp; endives soften on warming but still crisp. Can prep filling hours ahead but fill last minute to keep leaves from wilting. If filling too liquidy add extra bread crumbs or mayonnaise. If dry add splash lemon or more mayo. This filling can also double as sandwich spread.
Chef's Notes
- 💡 Start with eggs placed in cold water. Bring to rolling boil, then off heat. Steam does the work. Don’t rush it. Try to avoid overcooked, dry yolks.
- 💡 Watch bacon carefully. Crisp edges but tender inside; 4 minutes max. Drain but keep that fat. Essential for toasting bread. Don’t lose that flavor.
- 💡 Mix mayo, lemon juice, honey mustard until glossy. Diced eggs, celery, parsley in gently. Texture matters; keep chunks. Too much lemon runs filling.
- 💡 Endive leaves can wilt. Ice water bath—10 minutes. If too soft? Try radicchio or Belgian endives. Bitter flavors vary. Choose wisely based on taste.
- 💡 If filling too heavy, add more mayo or lemon juice. It should be creamy, not runny. If too thin, add extra bread. Adjust on the fly.
