Stuffed Eggs with Sour Cream Sauce I

Stuffed Eggs with Sour Cream Sauce I Recipe

Region / culture: France, Romania | Servings: 6

Introduction

Stuffed Eggs with Sour Cream Sauce is a delicious and savory dish that is perfect for breakfast, brunch, or as a side dish. The combination of creamy egg yolks, sautéed onions, and tangy sour cream creates a flavorful filling that is sure to impress your taste buds.

History

This recipe has been passed down through generations in many families, with each cook adding their own unique twist to the dish. Stuffed Eggs with Sour Cream Sauce is a classic comfort food that is loved by many for its rich and satisfying flavors.

Ingredients

12 slices of French baguette
a small amount of lard
6 eggs
2 tbsp of sour cream
1 tbsp of butter
1 small onion
salt
pepper

Sauce

1 tbsp of flour
1 tbsp of butter
1 cup of chicken stock
2 egg yolks
1 tbsp of minced dill
2 tbsp of milk
salt

How to prepare

To make this recipe, start by hard boiling the eggs. Once cooked, allow them to cool, then remove the shells and cut them in half lengthwise.
Next, take the egg yolks and place them in a bowl. Crush the yolks and mix them with sautéed onions that have been cooked in a tablespoon of butter.
Allow the mixture to cool, then add sour cream, salt, and pepper. Stir well to combine.
Now, take the egg halves and fill them with the yolk mixture.
In a separate pan, fry each slice of baguette in lard until crispy. Remove the soft bread from the slices, leaving the crusts intact.
Replace the removed bread with the stuffed egg halves.
Arrange the prepared egg halves on a platter and pour the hot sauce on top.
To make the sauce, fry flour with butter for a short time. Then, add stock and let it boil for 5 minutes.
Remove the sauce from heat and add the egg yolks, mixing well with a spoon. Finally, add milk, dill, and salt to the sauce.
Serve the stuffed eggs with the sauce and enjoy!

Variations

Add cooked bacon or ham to the filling for a meatier version.
Sprinkle grated cheese on top of the stuffed eggs before serving.
Use different herbs such as parsley or chives for added flavor.

Cooking Tips & Tricks

Be sure to hard boil the eggs properly to ensure they are cooked through but not overcooked.

- Sauté the onions until they are soft and translucent to bring out their natural sweetness.

- Fry the baguette slices in lard for a crispy and flavorful base for the stuffed eggs.

- Make sure to mix the egg yolks with the sour cream mixture thoroughly to create a smooth and creamy filling.

Serving Suggestions

Stuffed Eggs with Sour Cream Sauce can be served as a main dish with a side salad or as a side dish with roasted vegetables.

Cooking Techniques

Hard boil the eggs

- Sauté the onions

- Fry the baguette slices

- Prepare the sauce

Ingredient Substitutions

Use Greek yogurt instead of sour cream

- Use whole wheat bread instead of French baguette

- Use vegetable stock instead of chicken stock

Make Ahead Tips

You can prepare the stuffed eggs ahead of time and store them in the refrigerator until ready to serve. The sauce can also be made in advance and reheated before serving.

Presentation Ideas

Arrange the stuffed eggs on a platter and drizzle the sauce on top. Garnish with fresh herbs such as dill or parsley for a pop of color.

Pairing Recommendations

Stuffed Eggs with Sour Cream Sauce pairs well with a crisp green salad, roasted vegetables, or a side of fresh fruit.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Eggs with Sour Cream Sauce contains approximately 200 calories.

Carbohydrates

Each serving of Stuffed Eggs with Sour Cream Sauce contains approximately 15 grams of carbohydrates.

Fats

Each serving of Stuffed Eggs with Sour Cream Sauce contains approximately 12 grams of fats.

Proteins

Each serving of Stuffed Eggs with Sour Cream Sauce contains approximately 8 grams of proteins.

Vitamins and minerals

Stuffed Eggs with Sour Cream Sauce is a good source of vitamin A, vitamin D, and calcium.

Alergens

This recipe contains eggs, dairy, and gluten.

Summary

Stuffed Eggs with Sour Cream Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Stuffed Eggs with Sour Cream Sauce is a delicious and satisfying dish that is perfect for any meal. With its creamy filling and tangy sauce, this recipe is sure to become a family favorite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Stuffed Eggs with Sour Cream Sauce. It was a warm summer day, and I was visiting my dear friend Margaret who lived in the countryside. Margaret was known for her delicious home-cooked meals, and I always looked forward to trying out her new recipes.

As we sat in her cozy kitchen sipping on cups of tea, Margaret suddenly got up and rummaged through her old recipe box. She pulled out a faded, yellowed card and handed it to me with a twinkle in her eye.

"Try this one out, dear," she said. "It's a family favorite and I'm sure you'll love it."

I carefully read through the recipe for Stuffed Eggs with Sour Cream Sauce and felt a surge of excitement. It sounded like a unique and tasty dish that I had never tried before. I thanked Margaret profusely and promised to make it for my family back home.

When I returned to my own kitchen, I gathered the ingredients and got to work. The recipe called for hard-boiled eggs, mayonnaise, mustard, and a few other simple ingredients. I carefully peeled the eggs and cut them in half, scooping out the yolks to mix with the other ingredients.

As I mixed together the creamy filling, I couldn't help but think of Margaret and her warm hospitality. I realized that cooking was not just about following a recipe, but about sharing memories and creating connections with those we love.

Once the eggs were stuffed and arranged on a serving platter, I whipped up the sour cream sauce to drizzle over the top. The tangy sauce added a delicious contrast to the rich and savory eggs, creating a perfect balance of flavors.

When my family sat down to dinner that evening, they were delighted by the new dish I had prepared. The Stuffed Eggs with Sour Cream Sauce quickly became a household favorite, and I found myself making it again and again for special occasions and family gatherings.

Over the years, I have continued to tweak and perfect the recipe, adding my own personal touches and variations. Sometimes I sprinkle chopped chives on top for a pop of color, or mix in a bit of smoked paprika for a smoky flavor.

Each time I make Stuffed Eggs with Sour Cream Sauce, I think of Margaret and the special moment when she shared the recipe with me. It serves as a reminder of the joy and connection that food can bring, and the power of a simple dish to create lasting memories.

Now, as I pass on the recipe to my own grandchildren, I hope that they will carry on the tradition of cooking and sharing meals with loved ones. And who knows, perhaps one day they will stumble upon a new recipe that will bring them as much joy and fulfillment as Stuffed Eggs with Sour Cream Sauce has brought me.