How to Make Stuffed Eggs

Ingredients

• 4 eggs

• 50 g frozen spinach, defrosted
• 30 g cream cheese a goat’s one is good for flavour
• ¼ tsp mustard powder
• 1 tbsp lemon juice

• 50 g North Atlantic shelled prawns or brown shrimp, plus 4 extra to garnish
• 25 g cream cheese
• ½ tsp tomato purée
• 1 tbsp lemon juice

1. The night before making this, if you remember, lie the eggs on their sides rather than with points facing upwards. This will help centre the yolk when boiled.
2. Put the eggs in a saucepan and cover them with water. Bring the water to the boil, then turn the heat down and leave the eggs to simmer gently for 10 minutes. Remove the eggs and run them under cold water until completely cold. Peel the eggs and cut them in half lengthways. Carefully take out the yolks and divide them between 2 bowls.
3. To make the spinach filling, squeeze out as much water from the spinach as you can. Put it in a small food processor with the cream cheese, mustard powder, 2 of the egg yolks and the lemon juice. Season generously with salt and pepper, then blitz until smooth you may need to push the mixture down the sides a couple of times.
4. To make the prawn filling, put the prawns or shrimp in a small food processor with the cream cheese, the remaining 2 egg yolks, tomato purée and lemon juice. Proceed as above.
5. To fill the eggs, spoon the fillings into the cavities left by the yolks. Don’t worry if it spills over the edges a little. Alternatively, put the fillings into piping bags and pipe them in.
6. Garnish with a sprinkling of paprika and cress. Top each of the prawn-filled eggs with a prawn.