Boil eggs in water for 15 minutes, from the moment the water starts to boil. Discard the water and let them cool well (or put them in very cold water to cool faster). Peel them and cut them in half, remove the yolks.
From the raw yolk and two boiled yolks we make a mayonnaise, with salt and pepper, mustard and oil. At the end we add sour cream and yogurt and thin with a little milk, we add a little lemon to taste. for the filling.
Put the mushrooms and pressed ham in the food processor and cut them into small pieces, then put them in mayonnaise for the filling. With a teaspoon we fill the egg halves, then garnish with the remaining mayonnaise, to taste. Refrigerate for a few hours.
PHOTO / Fasting recipes - mushrooms stuffed with vegetables
Fasting stuffed mushrooms, a simple and tasty recipe that you can enjoy whenever you want an appetizer or a hot snack prepared in the version without eggs, cheese or ham.
8 very large mushrooms (brown mushrooms)
1/2 kapia pepper or red bell pepper
1 knife tip spicy paprika
1 knife tip ground nutmeg
optional: 1 tablespoon rum / cognac
We prepare the ingredients at hand, so that everything goes very fast. Preheat the oven to 200 & degC. Peel a squash, grate it and squeeze the juice. Chop the onion as small as possible, then 1/2 of the kapia pepper into cubes.
Heat 3 tablespoons oil in a pan and sauté the onion with carrot and pepper. We clean the mushrooms, then we wash the tails and chop them. Put the chopped tails over the hardened vegetables.
This is when we add salt, pepper, paprika, nutmeg and cinnamon. We continue to cook for about 2 minutes.
For those who do not have a problem with the use of alcohol in food, this is the time when we sprinkle a little rum (or brandy) on mushrooms. Sprinkle with chopped parsley, add crushed garlic, mix to blend and continue to cook for 20-30 seconds.
Take the pan off the heat and use the hardened vegetables to fill the mushrooms.
We put the mushrooms in a tray in which we poured the rest of the oil on the bottom of it. Bake the stuffed mushrooms for 15-20 minutes, depending on the strength of the oven.
QUAIL EGGS & # 8211 BENEFITS
Dietitian Wilson Kirabira of the Hungarian Dietetic Association believes that quail eggs have a nutritional value higher than chicken eggs.
contain 13 percent protein, compared to 11 percent found in chicken eggs. They also have a almost 3 times higher amount of vitamin B1.
Here are some of the most important ones BENEFITS associated consumption of quail eggs:
& # 8211 improve eyesight
& # 8211 support memory
& # 8211 stimulates brain activity
& # 8211 regulates the function of the nervous system
& # 8211 inhibits the growth of many types of cancer
& # 8211 fight digestive tract disorders
& # 8211 increase the level of hemoglobin
& # 8211 combat anemia
& # 8211 increase energy level
& # 8211 improve metabolism
& # 8211 reduce blood pressure
& # 8211 Helps eliminate toxins and heavy metals from the body
& # 8211 strengthen the hair
People who suffer from asthma, tuberculosis, diabetes, vegetative vascular dystonia, or are prone to infections, are encouraged to include these foods in their daily diet. Quail eggs stimulate growth and prevent chronic diseases.
Baked eggs with spinach and mushrooms
Baked eggs with spinach and mushrooms: a delicacy suitable for a healthy and nutritious breakfast. Very easy to make and it is also a way to cook spinach so that it can be accepted by many people.
It is enough for only 2 servings but the quantities can increase if you have a larger family.
Below are some other recipes, at least as delicious as these baked spinach eggs:
Eggs stuffed with beetroot cream
Ingredient: boiled eggs, boiled beets, 1 boiled potato, 2 tablespoons breadcrumbs, 2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon lemon juice, salt
Remove the egg yolks. Pass the beets together with the potatoes, add the crushed garlic, olive oil, breadcrumbs and lemon juice and mix well. Fill the egg whites with egg white cream.