Baked Stuffed Eggs

A dish that will delight egg lovers and those looking for quick meals. Serve it with a large bowl of salad, and these baked eggs can also be served during Easter when you often wonder how to use up all the eggs.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Butter, unsalted

  • 8 pieces Egg, fresh

  • 50 g Butter, unsalted

  • pieces Mustard

  • pieces Bread, wheat

  • pieces Sweet cream

  • 0.25 bouquet Parsley, fresh

  • pieces Salt, table

Steps

  1. Crumble a Kaiser roll or a slice of bread into a bowl and pour cooking cream over it. Let it sit for a while so the bread soaks up the cream. Meanwhile, hard-boil the eggs and let them cool.

  2. Peel the cooled eggs and cut them in half lengthwise. Remove the yolks, add them to a bowl, and mix them smoothly with softened butter.

  3. Rinse the parsley under running water, shake it dry, and finely chop it. Mix it together with mustard and the soaked bread, which has been well squeezed, into the buttered yolks. Season the mixture to taste with salt and ground pepper.

  4. Grease the baking dish well with butter. Place the egg white halves in the dish and spoon the prepared filling into the cavities. You can spread the remaining filling between the eggs. Pour a little cooking cream over everything, then place the dish in the oven preheated to 180 degrees Celsius for 15 to 20 minutes. The dish is ready when the filling turns golden brown on top and is slightly baked.

  5. Serve the stuffed eggs on plates while they are still warm. Offer a bowl of salad on the side.

Nutrition Information (Per 100g)

  • Calories: 194.67 kcal
  • Fat: 13.25 g
    • Saturated Fat: 5.9 g
  • Carbohydrates: 4.61 g
    • Sugars: 0.43 g
  • Protein: 10.66 g
  • Fiber: 0.29 g

Advice

If you dont have cooking cream at home, you can also use sweet cream.