Delicate Egg Boat Patties

Delicate Egg Boat PattiesIngredients:

Delicious meat boats with egg and cheese!

Ingredients:
Pork — 700 g
Baton — 100 g
Milk — 0.5 stack.
Onions — 1 pc.
Egg (minced) — 1 pc.
Egg (in stuffing) — 8 pcs.
Cheese — 150 g
Salt — to taste
Pepper to taste
Hops-suneli — to taste
Greens to taste

Cooking:
Prepare the usual minced meat cutlet, first scrolling the meat through a meat grinder (you can take ready). Onion, also mince.

  1. Soak a loaf or just white bread in milk. It is necessary to take dried bread so that the finished boats are not sourish.
  2. Mix the meat with a loaf and onion, add salt and freshly ground pepper to taste, seasoning hop-suneli, pour in milk, in which bread was soaked, mix everything until homogeneous. Beat the egg and mix again.
  3. Blind the boats. Put a large portion of minced meat in the palm of your hand and make a patty in the shape of a boat. Put the patties on a baking sheet, pre-greased with vegetable oil or lined with baking paper. Make a recess in the boats with a spoon.
  4. Grate cheese and sprinkle with cheese, trying to put the cheese only in the hollows.
  5. Send the items to the oven, preheated to a temperature of 180 degrees, bake for 20 minutes.
  6. Now remove the patties from the oven. Smash a raw chicken egg into each boat, keeping the yolk whole and not letting the squirrel pour out over the edges. You can skip the step with baking and put the egg in a raw boat.
  7. Sprinkle with cheese on top, so that the yolk remains open. Send the boats to the oven and bake for about 20 minutes — so that the yolk remains slightly liquid, and the protein has already seized. Serve hot!

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