Ingredients with Measurements:
- 6 large eggs
- 1/2 cup of sun-dried tomatoes
- 1/4 cup of cream cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- A medium-sized saucepan
- A blender or food processor
- A baking dish
Step-by-step instructions:
1. Place the eggs in a medium-sized saucepan and cover them with cold water. Bring the water to a boil over high heat.
2. Once the water is boiling, remove the saucepan from the heat and let the eggs sit in the hot water for 10 minutes.
3. After 10 minutes, drain the hot water and rinse the eggs with cold water to cool them down.
4. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
5. In a blender or food processor, combine the sun-dried tomatoes, cream cheese, Parmesan cheese, and basil. Blend until the mixture is smooth.
6. Add the sun-dried tomato mixture to the bowl with the egg yolks. Mix well and season with salt and pepper to taste.
7. Spoon the mixture into the egg whites, dividing it evenly among the 12 halves.
8. Preheat the oven to 350°F (180°C).
9. Place the stuffed eggs in a baking dish and bake for 15-20 minutes, or until the filling is heated through and the tops are lightly browned.
10. Serve warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes 12 stuffed egg halves, serving 6 people.
Nutritional information:
- Calories: 104
- Fat: 7g
- Carbohydrates: 3g
- Protein: 7g
Substitutions for ingredients:
- Instead of sun-dried tomatoes, you can use roasted red peppers.
- Instead of cream cheese, you can use goat cheese or ricotta cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add chopped cooked bacon or prosciutto to the filling for extra flavor.
- Use different herbs, such as parsley or chives, instead of basil.
- Top the stuffed eggs with a sprinkle of paprika or chopped fresh herbs before baking.
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the water when boiling the eggs.
- Use a piping bag or a plastic bag with a corner snipped off to fill the egg whites neatly.
- Make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover stuffed eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed eggs, place them in a baking dish and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed eggs on a platter and garnish with fresh basil leaves.
- Serve the stuffed eggs on a bed of lettuce or arugula.
Garnishes:
- Fresh basil leaves
- Chopped fresh herbs
- Paprika
Pairings:
- Serve the stuffed eggs as an appetizer or side dish with grilled chicken or fish.
- Pair the stuffed eggs with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the egg yolks are difficult to remove from the whites, use a spoon to gently scoop them out.
- If the filling is too thick, add a tablespoon of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
- Store any leftover stuffed eggs in the refrigerator and consume within 3 days.
Food history:
- Stuffed eggs, also known as deviled eggs, have been a popular appetizer in the United States since the early 1900s.
Flavor profiles:
- The sun-dried tomato and basil filling adds a savory and slightly sweet flavor to the eggs, while the Parmesan cheese adds a nutty and salty taste.
Serving suggestions:
- Serve the stuffed eggs as a party appetizer or as a side dish for a brunch or lunch gathering.
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Region: Polish