Stuffed Eggs with Sour Cream Sauce II

Stuffed Eggs with Sour Cream Sauce II Recipe from Romania

Region / culture: Romania | Servings: 6

Introduction

Stuffed Eggs with Sour Cream Sauce II is a delicious and creamy dish that is perfect for a special brunch or as an appetizer. The combination of hard-boiled eggs filled with a flavorful mixture and topped with a rich sour cream sauce is sure to impress your guests.

History

This recipe has been passed down through generations in many families as a classic dish for special occasions. The combination of eggs, butter, and sour cream creates a rich and indulgent flavor that is hard to resist.

Ingredients

6 eggs
1 raw yolk
1 crustless slice of white bread soaked in milk
1 tsp butter
1 onion, finely chopped and sautéed in butter
finely minced parsley and dill
salt
pepper
1 tbsp breadcrumbs
lettuce

Sauce

1 cup sour cream
1 tsp flour

How to prepare

Hard boil the eggs, let them cool, then remove the shells and cut them in half lengthwise.
Remove the yolks and place them in a bowl.
Mix the yolks with butter, raw yolk, bread, parsley, and dill.
Add the onion, salt, and pepper to the mixture.
Fill the egg halves with this mixture to resemble a whole egg.
Coat the filled eggs with breadcrumbs and fry them in butter.
Once cooked, transfer them to a pan and pour the sour cream mixed with flour on top.
Allow it to simmer over low heat.
Serve warm on a plate garnished with lettuce.

Variations

Add chopped herbs such as chives or tarragon to the filling mixture for extra flavor.
Top the eggs with crispy bacon or smoked salmon for a different twist.
Use Greek yogurt instead of sour cream for a lighter version of the sauce.

Cooking Tips & Tricks

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

- When filling the egg halves, use a piping bag or a small spoon to neatly fill them without making a mess.

- Make sure to coat the filled eggs with breadcrumbs evenly to create a crispy outer layer when frying.

Serving Suggestions

Serve Stuffed Eggs with Sour Cream Sauce II as an appetizer or as part of a brunch spread. Pair it with fresh fruit, a green salad, or crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the filled eggs in butter until they are golden brown and crispy on the outside.

- Simmer the sour cream sauce over low heat to prevent it from curdling.

Ingredient Substitutions

Use mayonnaise instead of butter in the filling mixture for a creamier texture.

- Substitute panko breadcrumbs for regular breadcrumbs for a crunchier coating.

Make Ahead Tips

You can prepare the filled eggs ahead of time and refrigerate them until ready to fry and serve. The sour cream sauce can also be made in advance and reheated before serving.

Presentation Ideas

Arrange the Stuffed Eggs with Sour Cream Sauce II on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation. Serve them on individual plates for a more elegant touch.

Pairing Recommendations

Pair Stuffed Eggs with Sour Cream Sauce II with a crisp white wine such as Chardonnay or Sauvignon Blanc. It also pairs well with a light beer or a sparkling water with lemon.

Storage and Reheating Instructions

Store any leftovers of Stuffed Eggs with Sour Cream Sauce II in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

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

Carbohydrates

Each serving of Stuffed Eggs with Sour Cream Sauce II contains approximately 5 grams of carbohydrates.

Fats

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

Proteins

Each serving of Stuffed Eggs with Sour Cream Sauce II contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin D, and calcium from the eggs and sour cream.

Alergens

This recipe contains eggs, dairy, and gluten from the breadcrumbs. It may not be suitable for those with allergies to these ingredients.

Summary

Stuffed Eggs with Sour Cream Sauce II is a rich and indulgent dish that is high in fats and proteins. It is a delicious treat for special occasions but should be enjoyed in moderation.

Summary

Stuffed Eggs with Sour Cream Sauce II is a classic and indulgent dish that is perfect for special occasions. The combination of creamy eggs, flavorful filling, and rich sour cream sauce is sure to impress your guests. Enjoy this dish as an appetizer or as part of a brunch spread for a delicious and satisfying meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Stuffed Eggs with Sour Cream Sauce II. It was a warm summer day, and I had decided to visit my dear friend, Mrs. Jenkins, who was known for her exquisite cooking skills. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of herbs and spices wafting through the air.

Mrs. Jenkins was busy at work, preparing a feast for her family and friends who were coming over for dinner that evening. She welcomed me with a warm smile and invited me to watch her as she whipped up a batch of Stuffed Eggs with Sour Cream Sauce II. I eagerly accepted her offer and settled down at the kitchen table, eager to learn from the master herself.

As Mrs. Jenkins expertly cracked the eggs and separated the yolks from the whites, she began to recount the story of how she had learned to make this delectable dish. She explained that many years ago, she had traveled to Europe with her husband and had stumbled upon a quaint little bistro in the heart of Paris. It was there that she had tasted the most delicious stuffed eggs she had ever had the pleasure of eating.

Mrs. Jenkins had been determined to recreate the dish at home, and after much trial and error, she had finally perfected her own version of the recipe. She generously shared her secrets with me, teaching me the precise measurements and techniques needed to make the dish just right.

As I watched Mrs. Jenkins mix the egg yolks with mayonnaise, Dijon mustard, and a hint of fresh dill, I marveled at her skill and precision. She then carefully spooned the mixture back into the egg whites, creating a perfectly symmetrical mound on each half. The eggs were then topped with a dollop of sour cream sauce, made with a combination of sour cream, lemon juice, and chives.

Once the eggs were assembled, Mrs. Jenkins placed them in the oven to bake until the filling was heated through and the tops were lightly golden brown. The kitchen was filled with the mouth-watering scent of baked eggs, and I could hardly wait to taste the final product.

When the eggs were finally ready, Mrs. Jenkins plated them with a garnish of fresh parsley and served them alongside a crisp green salad. As I took my first bite, I was transported back to that charming bistro in Paris, where I could imagine myself sitting at a quaint table, savoring every bite of the delectable dish.

The Stuffed Eggs with Sour Cream Sauce II were a hit with Mrs. Jenkins' family and friends, who raved about the creamy, flavorful filling and the tangy sauce that complemented it perfectly. I was thrilled to have learned the recipe from such a talented cook, and I couldn't wait to share it with my own friends and family.

Since that day, Stuffed Eggs with Sour Cream Sauce II has become a staple in my own kitchen, a dish that I am proud to serve to guests and loved ones alike. Every time I make it, I am reminded of Mrs. Jenkins and the wonderful memories we shared in her kitchen that summer day. And I am grateful for the gift of her friendship and culinary expertise that she so generously shared with me.