- Eggs 6 large (hard-cooked, shelled, and halved) • 130 kcal
- Ham 8 ounces (cooked and chopped)
- Cheese 4 tablespoons (Polish honey cheese if you can get it, or other mild cheese) *
- Sour cream 4 tablespoons
- Mustard 2 teaspoons (prepared)*
- Salt • 1 kcal
- Freshly ground black pepper
- Breadcrumbs 1 cup fine, dry
- Butter 2 ounces/1/2 stick (melted) • 717 kcal
These bread crumbed stuffed eggs are traditionally served in Poland around Easter time, and have a tasty filling of ham, cheese, mustard, egg yolk and sour cream. The eggs are then covered in fine breadcrumbs and melted butter and finished off under the grill.
These eggs make great starters or served as part of a buffet. You can also make them part of a light lunch with a salad and crusty bread.
Once you have cooked and cooled the eggs, shell them carefully and place them in a bowl.
When the eggs are completely cool, slice each in half carefully with a sharp knife.
Remove yolks from egg halves and add them to the chopped ham, mustard, cheese, and sour cream.
Mix well, making sure the egg yolks are well blended in.
Heat grill/broiler. Mound the mixture carefully into the egg whites, smoothing with a knife.
Place on a heatproof dish or pan. Sprinkle with bread crumbs, covering the filling, and drizzle with melted butter.
Grill/broil about 3-5 minutes or until breadcrumbs are crisp and golden.
Serve warm or at room temperature. Refrigerate leftovers.
* If you can’t get Polish cheese, try using one of your favorites – I used cheddar.
* I used French wholegrain mustard, but you can use Dijon, English or any mustard you prefer.