Minced egg rissoles served in egg shells for Easter
(As Featured in Mar2014 Nourish Magazine)
If you have followed my suggestion and taken to painting hard-boiled eggs for Easter this year, you might find this recipe useful. And I promise this to be my last egg-based post
ever for ages. It’s just that all the planning and painting and cooking with eggs in the last couple of weeks has made me grow fond of the little things…
Introducing: Minced egg rissole stuffed egg shells. Oh, wait. That’s just confusing. It’s a tongue twister. And impossible for me to work out whether there should be an ‘s’ after rissole and where to put the dash(es) too. How about I call it… Minced egg rissoles served in egg shells. Much better.
And that’s exactly what they are. A combination of yummy egg rissoles I recall from my childhood dinners, and a stuffed egg recipe Mum passed on to me from my Godmother.
Wonderfully crisp on the outside, fluffy and moist on the inside. They go perfectly well with smoked salmon, crispy bacon or even caviar – a fancy Easter h’ordeuvres. And, just as an aside, they are a great protein source and meat substitute for vegetarians.
Minced egg rissoles served in egg shells
The following recipe can be used as a straight up egg rissole mix, or stuffed into empty egg shell halves for an Easter entree with a difference. Top with smoked salmon, crispy bacon, roe paste or caviar.
- 4-5 hard-boiled eggs
- 1 raw egg
- 1 onion
- 2 tbsp finely grated cheese
- 1 tbsp chives or parsley
- 1/2 tbsp white pepper
- 1 tbsp paprika
- 1/4 cup breadcrumbs
- butter for frying
- (smoked salmon, crispy bacon or caviar to serve)
Dice onion finely and fry off in a little butter until it becomes translucent.
Cut hard-boiled eggs in half longways using a sharp knife. Scoop out the egg into a food processor or stick blender chopper attachment bowl. Blitz until the egg becomes grainy. Add raw egg, onion, cheese, herbs and spices and mix well.
Scoop a tablespoon of the mixture into each half egg shell, pressing in quite firmly to get rid of any air pockets. The mixture should sit about 0.5cm above the egg shell. Dip each filled shell in breadcrumbs and fry on medium heat until the outside has browned.
Serve with a topping of smoked salmon and mayo, crispy bacon or caviar.