Stuffed eggs

STUFFED EGGS

Ingredients:

6 boiled eggs

4 tablespoons mayonnaise

Salt, pepper

A little mustard

1 teaspoon onion, finely chopped

Directions:

Cool, peel and cut the hard-boiled eggs in half lengthwise. Scoop the yolks out of egg halves. Press yolks through a sieve into a small bowl. Stir in 4 tablespoons mayonnaise, mustard, chopped onion. Season to taste with salt and pepper. Mound the mixture in the egg white halves. Serve the stuffed eggs on a plate on lettuce leaves.

Bon Appetit!

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Eggs with mayonnaise

EGGS WITH MAYONNAISE

Ingredients:

Boiled eggs

Shrimp cooked  and finely chopped

Little paprika

Mayonnaise

Tomatoes

Cucumbers

Parsley, finely chopped

Salt

Directions:

Cool, peel and cut the hard-boiled eggs in half lengthwise. Scoop the yolks out of egg halves. Press yolks through a sieve into a small bowl. Stir in a little mayonnaise, paprika and a few shrimp finely chopped. Season to taste with salt. Mound the mixture in the egg white halves. Pour mayonnaise on the top. Sprinkle the tops with a little parsley. Garnish with sliced tomatoes and cucumbers.

Bon Appetit!

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Scrambled eggs strapatsada

SCRAMBLED EGGS STRAPATSADA

Ingredients:

4 eggs

1 tablespoon of butter

150gr. feta cheese

Salt

Directions:

Heat butter in a frying pan, pour the beaten eggs with chopped cheese. Add salt and pepper. Stirring constantly until the eggs fry, making sure that the cheese did not melt completely. Serve immediately after cooking.

Bon Appetit!

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Scrambled eggs with sour cream

SCRAMBLED EGGS WITH SOUR CREAM

Ingredients:

4 tablespoons sour cream

8 eggs

Salt, pepper

Directions:

Heat the sour cream in a pan for about 6 minutes. Add well beaten eggs with salt and pepper stirring constantly until the eggs fry. Serve hot.

Bon appetit!

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Omelet rural

OMELET RURAL

Ingredients:

2 potatoes

1 onion

1/2 cup of butter

6 eggs

Salt, pepper, parsley

Directions:

Boil potatoes, cool and cut it into cubes. Chop the onion into thin slices, saute with butter until golden brown. Then add potatoes, salt, pepper and saute for 5-6 min. Beat the eggs with a little salt and chopped parsley. Pour mixture over the potatoes and onion. Cook the omelet over low heat.

Bon Appetit!

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