- Egg - 8
- Smoked Ham - 100 g cooked (0.2 lbs)
- Rice - 200 g (0.4 lbs)
- Mayonnaise - 2 tbs
- Sour Cream - 1 large cup of
- Mustard - 1 tbs
- Parsley - 1 small bunch of
- Seasoning - 1 tsp
- Egg Yolk - 1
- Onion - 1 small
- Ground Pepper - little
Boil the eggs, and set aside. When cool cut in half lengthwise, and remove the yolk.
Mash the yolk with a fork and add the mustard, mayonnaise, 2 tbs sour cream, spice and minced ham. Mix well, then place by spoonfuls into the white part of the eggs and set aside.
Chop the onion and fry in a little oil.
Then add the cooked rice to the pan with the onion along with the chopped parsley and ground pepper. Mix well.
Smooth the rice in a buttered baking pan. Place the filled eggs on the bed of rice.
Mix the rest of the sour cream with the egg yolk and spread on top of the eggs. Bake in a preheated oven.
Baking temperature: 180 ° C
Cooking method: Conventional
Pan size: 20X28X7 cm
Also known as: Stuffed Eggs, Baked Eggs Stuffed With Rice