Stuffed and scalloped eggs – medieval recipe

Ingredients for 4 servings:

• 8 medium-sized eggs, for cooking
• 2 tbsp cream
• 80 g cheese (Roquefort or Gorgonzola)
• 1 medium-sized egg(s), for the filling
• ½ tsp marjoram, dried
• 1 pinch(s) of saffron
• 1 pinch(s) of Allspice, ground
• some salt
• some pepper, freshly ground
• some butter
• 8 slice(s) bacon, streaky, smoked
• some balsamic vinegar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Gefilte Ayerspeiss – from the court kitchen of French kings

Boil 8 eggs hard, rinse in cold water, peel, halve, remove the yolks, and set the egg whites aside. Mix the egg yolks with one egg, 2 tablespoons of cream, and finely crushed Roquefort cheese to a creamy paste. Season with half a teaspoon of marjoram, a pinch of saffron, a pinch of ground allspice, salt, and pepper. Fill or coat the egg whites with the mixture, place on a buttered plate, and top with a knob of butter. Grill the eggs or bake in a preheated oven at 250°C for about 5 minutes until golden brown. Meanwhile, fry 8 slices of streaky bacon in a pan until crispy. Serve the eggs and bacon on the side and drizzle with balsamic vinegar.