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Eggs stuffed with sorrel spinach
5 servings
Boil hard-boiled 12 eggs, peel, cut in half in length. Remove the yolks, wipe them. Boil 600 g of spinach with 200 g of sorrel, wipe, add to the yolks, salt, pour in a tablespoon of oil, mix. Stuff the proteins, put on a sheet greased with oil and sprinkled with crumbs, sprinkle with cheese, drizzle with butter, let them gradually brown in the oven. Boil a glass of boiled spinach and sorrel, pour a thin stream into it, stirring constantly, 0. 5 cups of sour cream (or cream, or milk), loosened with 3 teaspoons of flour. When it boils and thickens, pour into the remaining filling, warm up without boiling, put on a dish, decorate with baked eggs.
Boil hard-boiled 12 eggs, peel, cut in half in length. Remove the yolks, wipe them. Boil 600 g of spinach with 200 g of sorrel, wipe, add to the yolks, salt, pour in a tablespoon of oil, mix. Stuff the proteins, put on a sheet greased with oil and sprinkled with crumbs, sprinkle with cheese, drizzle with butter, let them gradually brown in the oven. Boil a glass of boiled spinach and sorrel, pour a thin stream into it, stirring constantly, 0. 5 cups of sour cream (or cream, or milk), loosened with 3 teaspoons of flour. When it boils and thickens, pour into the remaining filling, warm up without boiling, put on a dish, decorate with baked eggs.
eggs - 12 pcs., spinach - 600 g, sorrel - 200 g, sour cream - 0.5 cups, or milk - 0.5 cups, or cream - 0.5 cups, flour - 3 tsp, cheese - 3 tsp, butter - 3 tsp
