ReceptnaptárBaked stuffed eggs with ham and cheese
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Ingredients
Method
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- Hard-boil the eggs for 9-10 minutes, cool them in iced water, peel them and halve them lengthways.
- Scoop out the yolks and press them through a sieve or mash them finely with a fork.
- Add the breadcrumbs, ham and sour cream, season with salt and pepper and mix well.
- Fill the egg whites with the mixture and arrange them in a buttered ovenproof dish.
- Make a pale roux from the butter and flour (about 2 minutes), add the hot milk, stir until smooth and cook for a few minutes until thick.
- Off the heat, stir in the 2 egg yolks and salt to taste.
- Whisk the 2 egg whites to stiff peaks and fold them gently into the sauce.
- Pour the sauce over the stuffed eggs and sprinkle generously with grated cheese.
- Bake in a 190 °C oven for 12-15 minutes until the top is golden, and serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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