Stuffed Eggs Baked in Paprika-Sour Cream Sauce

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Method

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1. Hard-boil the eggs for 9-10 minutes, cool in ice water, peel, and once completely cool, cut in half lengthwise. ⏱ Timer: 9 min
2. Carefully remove the yolks so the whites stay intact, and pass the yolks through a fine sieve.
3. To the sieved yolk, add the melted butter, the sour cream, the breadcrumbs, the parsley and a pinch of pepper, and mix into a creamy mixture.
4. Fill it back into the egg whites, and arrange in a buttered oven dish.
5. For the sauce, mix the sour cream with the paprika and a pinch of salt, and if too thick, thin with a tablespoon or two of broth.
6. Pour the sauce over the stuffed eggs.
7. Bake in a preheated oven at 180°C for 15-18 minutes, until the sauce comes to the boil and the top is lightly browned. ⏱ Timer: 15 min
8. Serve hot, surrounded with steamed rice.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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