Polish Stuffed Eggs

by

Tenina Holder

Posted April 6, 2022 (Last updated May 10, 2022)

Serves

6

Total Time

35mins

Calories

285

I didn't know these were a thing until I did some research into Easter foods around the world. May I present Polish YUMMINESS! And all Eastery too!

recipe-image
    Ingredients

  • Egg icon
    Egg6large, room temperature
  • Sharp cheddar icon
    Sharp cheddar100 gcubed
  • Green onion icon
    Green onion2sliced
  • Prosciutto icon
    Prosciutto40 gfinely chopped
  • Water icon
    Water1.7 L
  • Sour cream icon
    Sour cream100 g
  • English mustard icon
    English mustard2 teaspoons
  • Black pepper icon
    Black pepper1 pinch
  • Panko breadcrumbs icon
    Panko breadcrumbs70 g
  • Butter icon
    Butter50 gmelted
    Method

  • 1. Pre-heat oven - 220°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add water to the TM bowl
  • 4. Insert the simmering basket
  • 5. Boil - 12 min, Varoma, speed 4
  • 6. Add egg to the simmering basket carefully
  • 7. Cook - 11 min, Varoma, speed 3
  • 8. Remove basket of eggs carefully, using the Thermomix spatula and peel eggs while warm, under cold running water
  • 9. Slice eggs in half and scoop out the yolks, set aside
  • 10. Add sharp cheddar and green onion to the TM bowl
  • 11. Chop with MC on - 8 sec, speed 9
  • 12. Then add prosciutto, sour cream, English mustard, black pepper and cooked yolks to the TM bowl
  • 13. Mix with MC on - 10 sec, speed 5
  • 14. Transfer egg whites to baking sheet
  • 15. Spoon filling on top
  • 16. Sprinkle with panko breadcrumbs
  • 17. Drizzle with melted butter
  • 18. Place into the oven for 5-7 minutes or until browned
  • 19. Garnish with green onion

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