Stuffed Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 4 g |
Preparation steps
Carefully crack the eggs in half; reserving the egg shells. Seperate the egg yolks. Discard the egg whites or save for another use.
Rinse the eggshells thoroughly and allow to dry.
In a mixing bowl, mix the flour with the yeast, sugar, and milk. Add the egg yolk and stir to combine. Add the salt and butter and knead into a smooth dough. Cover and refrigerate overnight.
Spread an even layer of salt in the bottom of the baking dish. Put the dough on a lightly floured surface and knead. Knead in the watercress and shape the dough into 6 balls. Butter the egg shells, place a dough ball in each shell, and place onto the layer of salt in the baking dish. Let the dough rest at room temperature for about 30 minutes. Then place in an oven preheated at 180° C (approximately 350° F) about 20 minutes. Remove from the oven and allow to cool slightly.
Place on a bed of curly parsley leaves and serve.
