Stuffed and Gratinated Eggs – Medieval Recipe
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Hard boil 8 eggs, chill in cold water, peel, cut in half, remove the egg yolk and set aside the egg white halves.
- 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.
- Fill or coat the egg white halves with it, place on a buttered plate and cover with a flake of butter.
- Let the eggs turn golden brown for about 5 minutes under the grill or in the 250 ° C oven.
- In the meantime, fry 8 slices of streaky bacon in the pan until crispy.
- Arrange the eggs and bacon and drizzle with balsamic vinegar.
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