6 eggs,
60 g butter
1 teaspoon finely minced dill
2 spoons scraped sheep cheese
salt
pepper
lettuce
Preparation
Hard boil the eggs and let cool. Shell and cut them in two lengthwise. Remove the yolks and place in a bowl. Mix with butter, adding a raw yolk, the cheese and salt. Fill the whites with this paste. Spread some chopped dill on top. Arrange the stuffed eggs on a platter and decorate with dill sprigs around the eggs.
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