RCI-EG.004.0067.001
Stuffed Eggs with Sour Cream Sauce II
In Romanian: Oua umplute cu sos de smantana II
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 6 unit
- 1 unit
- crustless slice of white bread soaked in milk1 unit
- 1 teaspoon
- onion1 unitfinely chopped and sautéed in butter
- 1 unit
- 1 unit
- 1 unit
- 1 tablespoon
- 1 unit
Method
1
Boil 6 eggs in salted water for 10 minutes until hard-boiled.
10 minutes
2
Transfer boiled eggs to ice water and let cool for 2-3 minutes, then peel and slice each egg in half lengthwise.
3 minutes
3
Add the raw yolk, bread soaked in milk, 1 teaspoon butter, and the sautéed chopped onion to the bowl.
4
Season with salt and pepper to taste.
5
Spoon or pipe the filling mixture into each egg white half, mounding it slightly.
6
Sprinkle breadcrumbs over the filled eggs, coating the tops evenly.
7
Arrange lettuce leaves on a serving platter and place the stuffed egg halves on top.