Stuffed and Gratinated Eggs – Medieval Recipe

Summary

Ingredients

• 8 medium egg (s), for cooking
• 2 tablespoon heavy cream
• 80 g cheese, (Roquefort or Goronzola)
• 1 medium egg (s) for the filling
• 0.5 teaspoon ½ marjoram, dried
• 1 pinch (s) saffron
• 1 pinch (s) allspice, ground
• a bit salt
• some pepper, freshly ground
• some butter
• 8 slices bacon, mixed, smoked
• some balsamic vinegar

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Instructions

1. Hard boil 8 eggs, chill in cold water, peel, cut in half, remove the egg yolk and set aside the egg white halves.
2. Mix the yolks with one egg, 2 tablespoons of cream and finely squeezed Roquefort to a creamy paste. Season with half a teaspoon of marjoram, 1 pinch of saffron, 1 pinch of ground allspice, salt and pepper.
3. Fill or coat the egg white halves with it, place on a buttered plate and cover with a flake of butter.
4. Let the eggs turn golden brown for about 5 minutes under the grill or in the 250 ° C oven.
5. In the meantime, fry 8 slices of streaky bacon in the pan until crispy.
6. Arrange the eggs and bacon and drizzle with balsamic vinegar.