Untested - Oeufs berrichons

Stuffed Eggs, from Monet's Table by Claire Joyes, p. 116

4 harboiled eggs

3 parsley sprigs, chopped

1 small onion, minced

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

3 Tbsps heavy cream or crème fraîche

1. Preheat the oven to 300F.
2. Slice the eggs in half lengthwise and remove the yolks.
3. Mash the yolks and combine them with the parsley, onion, garlic, salt and pepper.
4. Stir in the crème fraîche.
5. Fill the cavities in the whites with the mixture.
6. Lightly grease a baking dish. Arrange the eggs  in the dish and bake for about 20 minutes or until the tops are just colouring.