Ryan Pollnow, the chef at the San Francisco Spanish restaurant Aatxe ("Ah-chay"), always has hard-cooked eggs on his tapas menu. This version--with its smoky, creamy filling and crunchy topping of fried chorizo sausage--is especially delicious.

Ryan Pollnow
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

total:
25 mins
Yield:
Makes 16 halves (serving size: 1 egg half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mince chorizo. Cook with oil in a small frying pan over medium heat, stirring often, until crisp, 3 to 5 minutes. Strain into a bowl; reserve oil and chorizo separately.

    Advertisement
  • Halve eggs crosswise (not lengthwise) and scoop yolks into a food processor. Pulse 5 seconds. Add 1 tbsp. water, the allioli, lemon zest and juice, espelette chile, smoked paprika, and 2 tsp. reserved chorizo oil (you will probably use it all). Pulse 20 seconds, or until well combined. Season with 1/2 tsp. salt, transfer to a resealable plastic bag, and squish into one corner of bag.

  • Sprinkle inside of egg-white halves lightly with salt. Snip tip off corner of bag of filling to make a 1/4-in.-wide hole. Pipe about 1 1/2 tbsp. filling into each half. Top with chorizo and chives.

  • *Find fruity, mild espelette chile on spanishtable.com and smoked sweet Spanish paprika in many grocery stores (often labeled "smoked paprika") and on spanishtable.com.

  • Make ahead: Whites and filling, up to 1 day, chilled separately. Let whites come to room temperature before filling and serving.

Source

Aatxe, San Francisco

Nutrition Facts

80 calories; calories from fat 76%; protein 4.1g; fat 6.9g; saturated fat 1.8g; carbohydrates 0.4g; fiberg; sodium 126mg; cholesterol 113mg.