Name: Baked stuffed eggs with ground pork and béchamel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Slovak
Ingredients: 5 Eggs; 250 g Ground pork; 1 Onion; 150 ml White wine; 4 tbsp Tomato paste; 80 g Cheese (for sprinkling on top); to taste Salt and pepper; as needed Olive oil; 500 ml Milk; 2 tbsp All-purpose flour; 15 g Butter; as needed Olive oil; to taste Salt and pepper; to taste Nutmeg

Instructions

Tip: tap a step to mark it as done.

Finely chop the onion and sauté it with the ground pork. Once the onion softens, pour in the white wine and simmer the meat in it. Meanwhile, hard-boil the eggs. Let them cool, then peel, halve, and scoop out the yolks with a spoon.
Make the white sauce: heat olive oil in a skillet and melt the butter in it. Sprinkle in the flour and stir, then gradually pour in the milk, stirring constantly. Add nutmeg, salt, and pepper, and cook until the sauce thickens.
In a bowl, combine the cooked ground pork with the crumbled yolks. Pour in half of the white sauce and mix well. Fill the egg white halves with the mixture and arrange them in a baking dish.
Pour the remaining sauce over the eggs, spread with the tomato paste, and sprinkle with cheese. Bake at 180°C (350°F) for about 10 minutes.

Tip: Let the wine almost completely evaporate as the meat simmers so the filling isn't too runny. You can cut a thin slice off the bottom of each egg white half to help it sit flat in the dish.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 681 kcal
Protein: 39 g
Carbohydrates: 23 g
of which sugars: 14 g
Fat: 44 g
of which saturates: 19 g
Fiber: 1.6 g
Salt: 2.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vajcia natvrdo zapečené s mletým mäsom a bešamelom