Devilled Eggs
| Yield: | 4 Servings |
| Categories: | Breakfast, Cheese |
| 1 | Small onion, chopped | |
| 1 | oz | Butter |
| 1 | lb | Tomatoes, skinned and choppd |
| Or2 x 14oz tined, chopped | ||
| Juice of 1/2 a lemon | ||
| 1 | tb | White wine vinegar |
| 2 | tb | Tomatoe puree |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Brown sugar |
| 1/2 | pt | Chicken stock |
| 2 | tb | Chopped parsley |
| Salt and pepper | ||
| 4 | x | Crumpets or muffins |
| Butter | ||
| 4 | Eggs |
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