Polish-style eggs

Ingredients for 4 servings:

• 4 large eggs, hard-boiled
• 2 tbsp herbs of your choice, very finely chopped
• 50 g butter, soft
• Salt and pepper, white
• 2 tbsp breadcrumbs
• 4 tbsp Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Halve the hard-boiled eggs with their shells lengthwise using a very sharp knife. This requires a bit of skill, but if you’re careful, it works quite well. Remove the yolks and egg whites from the shells. It’s best to press the yolks through a sieve or mash them with a fork. Finely dice the egg whites. Mix both with the herbs and 40g of the butter. Season with salt and pepper. Empty the mixture into the eggshells. Mix the breadcrumbs and cheese, sprinkle over the eggs. Melt the remaining butter and drizzle over the eggs. Place the eggs in an ovenproof dish so they don’t tip over. Bake on the middle rack of an oven preheated to 240°C (top/bottom heat) or gas mark 5 for 10 minutes. Tip: Pour about 2cm of salt into the dish and place the eggs in it to give them stability. The salt can be used as usual.