Egg-scotch cocooned in a juniper haze

Boil the eggs in a bag (the yolk should remain liquid - this is important!). Immediately cool them in ice water, carefully peel them from the shell (do not damage the protein!) and dry it on a paper towel.
Combine minced meat with finely grated garlic and ground spices, add salt, black pepper. Divide the minced meat into 4 parts, form an oval tortilla about a centimeter thick from each. Put an egg in the center of each tortilla and cover with minced meat so that you get a ball with an egg inside. Wrap each such ball with strips of bacon both along and across – in all directions. The result should be a kind of cocoon of bacon. It is important to handle the egg carefully so as not to damage the protein shell around the liquid yolk!
Put in any heat-resistant form lined with parchment and bake in the oven for 20 minutes at 180-200 * C.
Immediately before serving, cut the eggs in half (across): the yolk should be liquid. Serve with mustard and horseradish.