I didn't know these were a thing until I did some research into Easter foods around the world. May I present Polish YUMMINESS! And all Eastery too!
I love working with the people at Fresco. You may or may not know that I provide recipes to them on a quarterly basis for the FREE app.....(go and get it immediately) and they send me lists of potential themes. Of course at this time of year, we are all looking for Easter foods, and so I did a little research into what is eaten around the world traditionally for Easter. THESE ARE DELISH! I am a bit partial to a curried egg from way back when they were trendy at parties. (Yes I was a mere child, but they are still a memory!) These are a next level stuffed egg that you could potentially serve as a light lunch, they are that filling.
I think you will love them too! And if you are of Polish origin, which according to my website stats for site views, loads of you are, then this one is for you my friends.
Wesołych Świąt Wielkanocnych
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The Lazy Sourdough Bakery course now baking.
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Need
- 1.7 Litre water, for steaming
- 6 large (70 gm) eggs, room temperature
- 100 Grams mature cheddar cheese cubed
- 2 spring onions, sliced
- 40 Grams prosciutto, chopped into small pieces
- 100 Grams sour cream
- 2 Teaspoons Yellow Mustard Recipe
- 1 Pinch black pepper
- 70 Grams panko breadcrumbs
- 50 Grams butter melted BUY
Do
- 1
Preheat oven to 220°C grill (broiler) function. Line a baking dish with baking paper.
- 2
Pour 1.7 litres of water into the Thermomix bowl and insert the simmering basket. Boil 12 min/Varoma/speed 4 or until water has reached Varoma temperature. You will be able to see if the light has reached the correct temperature. Add time if needed. (Depends on the water temp as it goes into your Thermomix.)
- 3
Carefully place room temperature eggs into the basket using a spoon. Cook 11 min/Varoma/speed 3. If your eggs are cold or a different size, alter time to suit. Lowering cold eggs into very hot water is a recipe for disaster. Don't do it!
- 4
Remove basket of eggs carefully, using the Thermomix spatula. Peel eggs while warm, under cold running water. Slice eggs in half and scoop out the yolks, set aside.
- 5
Place cheese and 1 spring onion into a dry Thermomix bowl. Chop 8 sec/speed 9. Add prosciutto, sour cream, mustard, pepper and the cooked yolks and combine 10 sec/speed 5.
- 6
Place egg whites on the baking tray and spoon filling on top. Sprinkle panko all over and drizzle with melted butter.
- 7
Place into the oven for 5-7 minutes or until browned.
- 8
Garnish with remaining spring onion.
- 9
If you have the TM 6, (either colour) then use the egg cooking feature and cook them to hard boiled.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
