Romanian savory egg loaf (chec aperitiv cu ouă)

Name: Romanian savory egg loaf (chec aperitiv cu ouă)
Ingredients: 10 g butter; 8 g flour; 4 raw eggs; 3 tablespoons sour cream; 3 tablespoons flour; 200 g burduf cheese; 200 g ham; 100 g pitted olives; 75 g red pepper; 75 g yellow pepper; 150 g mushrooms; 4 boiled eggs; 1 teaspoon dried parsley

Appetizers - Romanian savory egg loaf (chec aperitiv cu ouă) by Valeria J. - Recipia

Romanian savory egg loaf (chec aperitiv cu ouă) is served cold, sliced, as a snack or at holiday meals. The boiled eggs stay in the middle, surrounded by the baked mixture with burduf cheese, ham, olives, peppers and mushrooms. I keep rushing to slice it before it has cooled properly. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 45 minutes. Total time: 105 minutes. Servings: 8. About 255 kcal and 17 g protein per serving.

Ingredients

10 g butter
8 g flour
4 raw eggs
3 tablespoons sour cream
3 tablespoons flour
200 g burduf cheese
200 g ham
100 g pitted olives
75 g red pepper
75 g yellow pepper
150 g mushrooms
4 boiled eggs
1 teaspoon dried parsley

Preparation

1. Heat the oven to 180 degrees. Grease a loaf pan with 10 g butter and dust it with 8 g flour. 2. Beat 4 raw eggs with 3 tablespoons sour cream and 3 tablespoons flour. Add the burduf cheese and beat until the mixture is smooth. 3. Finely chop the ham, pitted olives and peppers. Chop the mushrooms, then stir everything into the mixture with a spoon. 4. Spoon half the mixture into the pan. Cut the boiled eggs in half and arrange them on top, then cover them with the other half of the mixture. 5. Sprinkle with the dried parsley and bake the loaf for 40 minutes, until lightly browned on top. 6. Leave it to cool for 45 minutes before slicing.

Notes

Burduf cheese varies a lot in saltiness, so taste it first, especially if you’re using a firm, aged one. Drain canned mushrooms well before chopping them, so they don’t add liquid to the mixture. For a loaf pan about 25 × 11 cm, the mixture comes almost to the rim, so choose one with sides at least 7 cm high. The two colors of peppers can be replaced with 150 g kapia peppers. I put it in the oven an hour and 45 minutes before the meal, so it has time to bake and cool. Serve it with a simple green salad. Contains gluten, dairy and eggs; keep covered in the fridge and eat within 3 days.