Eggs baked with cheese in Polish
Composition / ingredients
8
Servings:
Step-by-step cooking
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So, hard-boiled chicken eggs. Cut them into halves and take out the yolk from each half. Now mash the yolk together with feta cheese, butter, add sour cream and mix everything thoroughly. Season with pepper and salt if necessary, because feta cheese can be quite salty. Don't overdo it! As they say, under-salting is on the table, and over-salting is on the back! The resulting mass is stuffed with egg whites. Now take half a cup of tomato paste and dilute it with water. Pour the diluted tomato paste into a deep baking dish, place the stuffed eggs and put them in a preheated oven. Do not heat up the oven too much. Bake stuffed eggs for 15-20 minutes. When serving, garnish with parsley leaves!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Tomato paste - 28 kcal/100g
- Feta cheese - 290 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
