Polish Stuffed Eggs
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!
- Egg6large, room temperature
- Sharp cheddar100 gcubed
- Green onion2sliced
- Prosciutto40 gfinely chopped
- Water1.7 L
- Sour cream100 g
- English mustard2 teaspoons
- Black pepper1 pinch
- Panko breadcrumbs70 g
- Butter50 gmelted
Ingredients
- 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
Method
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