Stuffed beetroots

Пълнено цвекло с яйце и козе сирене1 1024x579 Stuffed beetroots

Stuffed beetroots

Ingredients for 2 people:

2 cooked beetroots, large caliber
2 eggs
2 dices butter
Salt and pepper
Dried or fresh dill
2-3 tablespoons Parmesan


Scoop out the flesh of the two beetroots, removing their hats and leaving 1 cm of flesh on the bottom and sides. Slide a piece of butter in each. Then break an egg in both beets. Salt and pepper. Sprinkle generously with Parmesan.

Cook the appetizers in a preheated to 180°C oven. Cook gently for as long as it takes to cook the eggs thoroughly. Count approximately 35-50 minutes (depending on oven, mine cooks slowly). Out of the oven, let melt a dice of butter on each stuffed beetroot.

Serve the stuffed beetroot warm or cooled.

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