Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a brunch main course

　　4 hard-boiled large eggs, peeled

　　2 tablespoons crème fraîche, or sour cream

　　1 tablespoon cider vinegar

　　1 small garlic clove, minced

　　2 teaspoons chopped fresh parsley leaves plus additional for garnish

　　1 tablespoon unsalted butter

　　4 shallots, sliced thin

　　1/4 cup chicken broth

　　8 slices toasted French bread

　　

Step 1

Cut eggs in half lengthwise and remove yolks. Press yolks through a fine sieve into a small bowl and reserve 1 tablespoon yolk on a small plate, covered. In small bowl with yolks stir together crème fraîche, 1 teaspoon vinegar, garlic, 1 teaspoon parsley, and salt and pepper to taste.

　　

Step 2

Fill whites with yolk mixture and smooth tops.

　　

Step 3

In a small non-stick skillet heat butter over moderate heat and cook eggs, cut sides down, without turning, until heated through, about 3 minutes. Remove eggs from skillet with a slotted spoon and keep warm. Whisk in remaining 2 teaspoon vinegar, shallots, and broth and cook, whisking, until reduced slightly, about 1 minute. Add reserved sieved egg yolk and whisk until smooth. Add 1 teaspoon parsley and season with salt and pepper. Spoon sauce over toasted bread slices and top with eggs and additional parsley.