HERBED STUFFED EGGS #1

Ingredients:

• 1 1/3 c Fresh bread crumbs
• 8 md Hard-cooked eggs
• 3 tb Butter
• 1/4 c Minced fresh herbs *
• Salt
• Freshly ground pepper
• 2/3 c Grated Parmesan cheese
• 2/3 c All purpose flour
• 2 Eggs beaten to blend

Preparation:

• vegetable oil for deep frying Preheat oven to 300 deg.
• Spread bread crumbs on baking sheet.
• Bake crumbs for about 10 minutes to dry.
• Peel eggs, halve and separate yolks from whites.
• Melt butter in heavy small skillet over low heat.
• Add herbs and stir until wilted, about 1 minute.
• Cool slightly.
• Mash yolks in small bowl.
• Stir in herb mixture.
• Season with salt and generous amount of pepper.
• Spoon herbed yolk mixture into egg whites.
• Combine bread crumbs and Parmesan in shallow bowl.
• Dip stuffed eggs in flour, then beaten egg, roll in bread crumbs, coating thoroughly.
• Refrigerate uncovered at least 20 minutes.
• (Can be prepared 6 hours ahead.) Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve.