Polish Stuffed Eggs
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 6
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- 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!
Inspired by: https://tenina.com/recipes/polish-stuffed-eggsrecipe updated Jan 12, 2022
Ingredients
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- Egg
- 6
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- Sharp cheddar
- 100 g
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- Green onion
- 2
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- Prosciutto
- 40 g
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- Water
- 1.7 L
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- Sour cream
- 100 g
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- English mustard
- 2 teaspoons
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- Black pepper
- 1 pinch
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- Panko breadcrumbs
- 70 g
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- Butter
- 50 g
Tools
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Oven
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Parchment paper
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TM5
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Baking sheet - 18 x 13"
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Tm5 bowl
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Simmering basket
Step preview
- Pre-heat oven - 220°C
- Line a clean baking sheet with parchment paper
- Add water to the TM bowl
- Insert the simmering basket
- Boil - 12 min, Varoma, speed 4
- Add egg to the simmering basket carefully
- Cook - 11 min, Varoma, speed 3
- Remove basket of eggs carefully, using the Thermomix spatula and peel eggs while warm, under cold running water
- Slice eggs in half and scoop out the yolks, set aside
- Add sharp cheddar and green onion to the TM bowl
- Chop with MC on - 8 sec, speed 9
- Then add prosciutto, sour cream, English mustard, black pepper and cooked yolks to the TM bowl
- Mix with MC on - 10 sec, speed 5
- Transfer egg whites to baking sheet
- Spoon filling on top
- Sprinkle with panko breadcrumbs
- Drizzle with melted butter
- Place into the oven for 5-7 minutes or until browned
- Garnish with green onion