Summary

Ingredients

• 4 large egg (s), hard-boiled
• 2 tablespoon herbs as desired, very finely chopped
• 50 g butter, soft
• Salt and pepper, white
• 2 tablespoon breadcrumbs
• 4 tablespoon cheese (Emmentaler), grated

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Instructions

1. Halve the eggs with the shell lengthways with a very sharp knife. It takes a bit of skill, and if you are careful it works quite well.
2. Remove the egg yolks and whites from the shells. It is best to pass the egg yolks through a sieve or crush them with a fork. Dice the egg white very finely.
3. Mix both with the herbs and 40 g of the butter. Season to taste with salt and pepper. Pour the mixture into the eggshells.
4. Mix the breadcrumbs and cheese, sprinkle on top.
5. Melt the remaining butter and drizzle over it.
6. Place the eggs in an ovenproof dish so that they cannot fall over and bake them in the preheated oven (240 °, gas mark 5) for 10 minutes.
7. Tip: Pour salt about 2 cm high into the mold and place the eggs in it, this gives them hold. You can continue to use the salt as normal.