| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers, Poland, Upload |
6 |
Appetizers |
INGREDIENTS
| 3 |
|
Eggs; hard-cooked, unpeeled |
| 2 |
tb |
Sour cream |
| 2 |
tb |
Bread crumbs, dry |
| 1 |
tb |
Green onion; chopped |
|
|
Salt; to taste |
|
|
Pepper, black; to taste |
| 2 |
tb |
Butter/margarine |
INSTRUCTIONS
Fold a cloth towel in several layers. Holding the towel in 1 hand, place
1 unpeeled egg on towel. Hold egg lengthwise. With a heavy, sharp knife,
split egg lengthwise halfway through with a firm stroke of the knife.
Firmly cut the rest of the way through so shell does not break apart.
Repeat with remaining eggs. (NOTE: I START WITH MORE THAN THE NUMBER OF
EGGS REQUIRED, BUT I STILL HAVE ALL MY FINGERS). Carefully remove egg
whites and yolks from shells. Reserve shells intact.
Chop egg whites and yolks together. Stir in sour cream, 1 tablespoon
bread crumbs and green onin. Season to taste with salt and pepper.
Carefully pack equal amounts of egg mixture into each egg shell. Place
remaining bread crumbs on small plate. Dip flat surface of each stuffed egg
shell in bread crumbs. Lightly press bread crumbs into egg mixture. Melt
butter in a skillet and place stuffed egg shells, flat-side down, in
skillet. Cook over medium heat 2-3 minutes or until lightly browned. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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