The Scottish Eggs "are surrounded by hard-boiled eggs and fried sausage, usually served in pubs, cold and accompanied by pickles. A slightly revamped version, so Mediterranean cuisine ...
Ingredients for 4 people
Ingredients for 4 people
- 4 eggs 1 thread
- vinegar
- 500 g extra lean beef, minced by the butcher
- 1 tablespoon of bread crumbs rounded
- 50 ml olive oil 1 small onion
- finely chopped
- 2 cloves garlic, finely chopped
- 150 g peeled tomatoes, chopped
- 100 ml dry white wine (or lager)
- salt & pepper
- 1 / 2 bunch parsley chopped flat
Preparation
Put the eggs in a saucepan and cover with cold water. Add vinegar and heat. Cook for 10 minutes after boiling.
Drain the eggs and cool in a bowl of cold water. Drain the eggs and peel. Dry with paper towels to drain.
Place ground meat in a bowl. Add salt and pepper. Add the breadcrumbs and half the chopped parsley. Mix well with fork and refrigerate for 25-30 minutes.
Forming a shell firm ground meat around each egg cooked well, pressing with hands to adhere.
Heat olive oil over medium heat in a skillet and brown eggs from all sides. Back very gently so that the hull of meat does not come undone. Remove eggs from skillet and set aside.
Lightly brown the onion and garlic in the skillet. Add the tomatoes and drizzle with white wine. Bring to a boil and reduce heat.
Add eggs and cover. Simmer over low heat for 10 minutes. Remove from heat and sprinkle with remaining parsley. Serve immediately with mashed potatoes, white rice or pasta.
Source: Recipe adapted from the magazine Mulher Moderna na Cozinha No. 17 (Portugal)
Put the eggs in a saucepan and cover with cold water. Add vinegar and heat. Cook for 10 minutes after boiling.
Drain the eggs and cool in a bowl of cold water. Drain the eggs and peel. Dry with paper towels to drain.
Place ground meat in a bowl. Add salt and pepper. Add the breadcrumbs and half the chopped parsley. Mix well with fork and refrigerate for 25-30 minutes.
Forming a shell firm ground meat around each egg cooked well, pressing with hands to adhere.
Heat olive oil over medium heat in a skillet and brown eggs from all sides. Back very gently so that the hull of meat does not come undone. Remove eggs from skillet and set aside.
Lightly brown the onion and garlic in the skillet. Add the tomatoes and drizzle with white wine. Bring to a boil and reduce heat.
Add eggs and cover. Simmer over low heat for 10 minutes. Remove from heat and sprinkle with remaining parsley. Serve immediately with mashed potatoes, white rice or pasta.
Source: Recipe adapted from the magazine Mulher Moderna na Cozinha No. 17 (Portugal)
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