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
Stuffed and Gratinated Eggs – Medieval Recipe
Stuffed and Gratinated Eggs – Medieval Recipe

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.

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