Ingredients for 2 people:
2 cooked beetroots, large caliber
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.