Nests of minced meat with egg in the oven

Peel the onion, wash it, cut it into small cubes. Heat a frying pan with vegetable oil and fry the onion first until transparent, and then until golden brown. Stir and do not make the fire too strong so that the onion does not accidentally burn.

Bread for cooking cutlets can be taken not too fresh. You can even use the one that has been lying for several days and you just don't want to eat it. Soak the bread in water and leave for 10 minutes to swell.

You can take any minced meat. Chicken, beef, pork, turkey or assorted of several types is perfect. Depending on the choice, the taste will be slightly different. If not ready minced meat is used, chop whole pieces of meat in a meat grinder.

Put the minced meat in a deep bowl, add one egg, fried onion, salt and pepper to it. Dill is washed with running water, dried and finely chopped, add half to the minced meat. Lightly squeeze the bread from the water and add it to the minced meat. Mix well first with a fork and then with your hands to make the mass as homogeneous as possible.

From the resulting minced meat, we make four large cutlets. On each cutlet we make a recess. Moisten the bottom of the glass with water (so that the minced meat does not stick) and make a recess with it.

Add oil to the pan and heat it up. Cutlets are rolled in breadcrumbs and fried in a frying pan on both sides until golden brown.

Grease the baking dish with butter. We spread the cutlets with the side with the notch up. In the center of each of them we drive an egg, trying not to damage the yolk. We send the baking dish with cutlets into the oven for 20 minutes at a temperature of 190 degrees. Readiness is determined by the appearance of eggs. Some should bake, but not dry out.

We serve the nests hot, supplemented with boiled potatoes and dill. If desired, any other side dish to taste can be served to the nests.

Bon appetit!