Eggs meatballs, mushrooms, with bacon, with parmesan

 Meatballs with eggs

Ingredients:

6 hard boiled eggs, 1 raw egg, 400 g minced meat, 1 tbsp breadcrumbs, 1 tbsp butter

Preparation:

Cook the eggs, clean them from the shell, coat the eggs in minced meat, dip in beaten egg and cut in breadcrumbs, then brown on all sides in hot butter. When the meatballs are nicely browned, cut them in half, place them on a plate, cut side up, and serve immediately. They are tasty also when they are cold.

Omelette with mushrooms and mince

Ingredients:

7-8 eggs, 200 g mushrooms, 100 g butter, 1 onion, 4-5 tablespoons of mince, 1 teaspoon flour, salt

Preparation:

In a saucepan, make a sauté of the chopped mushrooms in hot butter along with the onion. When the mushrooms are browned, season with salt, add flour and season with sour cream. Let then simmer for 5-10 minutes to reduce their size. Separately prepare an omelette from all the eggs or 6 smaller omelets. When they are ready, fill them with the above mixture, turn with the edges in (to prevent the mixture from leaking) and roll them. The omelette can also be filled with liver sausage, kidney sausage, pea sausage, spinach mash, etc.

Eggs with bacon

Ingredients:

6 hard-boiled eggs, 200 g bacon, 4 tablespoons bacon, 50 g butter, salt, pepper

Preparation:

Peel the eggs and cut into rounds. In a saucepan brown the bacon cut into pieces, add the egg rounds, sprinkle salt and pepper, pour in the bacon and butter, then place in the oven for about 15 minutes.

How to serve:

Serve with slices of pineapple fried in butter.

Parmesan rolls with eggs

Ingredients:

6 eggs, 6 thick slices of parizer, 3 tablespoons oil, salt, pepper

Preparation:

In a large frying pan put the oil and when it is hot place the slices of parizer next to each other. When hot, the skin tightens and the slices of parizer look like a little basket. Break an egg into each basket, sprinkle with salt and black pepper and cover the pan with a lid. After 3-4 minutes the eggs are ready.

Eggs with ribs

Ingredients:

6 eggs, 6 slices of smoked ribs, 1 tablespoon butter, salt, pepper

Preparation:

Brown the rib slices in butter on both sides and remove to a plate. In the remaining butter, prepare the eels in the usual way; when they are ready, serve with the browned ribs.