STUFFED EGGS Faszerowane jajka
3 tablespoons bread crumbs
4 tablespoons sour cream
1 tablespoon dill leaves
1 tablespoon chopped green onion
Salt and pepper
2 tablespoons butter
Wash the eggs, place in a kettle, cover with cold water, heat until water boils. Cook on low heat for 10 minutes. Remove from the kettle, place in cold water.
Cut cold eggs lengthwise using a sharp knife. Avoid crushing the shells. Scoop out the eggs and chop fine. Mix with 1 tablespoon bread crumbs, sour cream, dill, onions, salt and pepper.
Return the mixture to the shells, cover with the rest of the bread crumbs, flatten with a knife.
Heat the butter in a large skillet. Fry the eggs (stuffing down) till golden.
Serve with green salad or with Sorrel Soup*.