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. Fill whites with yolk mixture and smooth tops. 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. Serves 2 as a brunch main course. Gourmet January 1994
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 620 (100%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 183.2mg||56 %|
|Sodium 243.7mg||8 %|
|Potassium 67.2mg||2 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.2g|
|Protein 1.3g||2 %|
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Calories per serving: 620
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