Meat baskets with baked eggs

Name: Meat baskets with baked eggs
Ingredients: 2 medium onions (300 g); 30 g butter; 90 g bread; 150 ml milk; 1 kg finely ground pork; 2 eggs; 100 ml mineral water; 2 teaspoons salt; 1 teaspoon meat seasoning; 1/4 teaspoon baking soda; 15 g chopped parsley; 4 eggs; 4 slices cheese (80 g) or 40 g grated Parmesan (optional)

Diverse - Meat baskets with baked eggs by Rafila P. - Recipia

Meat baskets with baked eggs are served warm, alongside salad, with browned edges and an egg baked in the center. They’re like oven-baked meatballs, bound with soaked bread and sautéed onion, with an egg in each hollow. I found the idea in a magazine and adapted it to my taste; I prefer very finely ground meat. Prep: 20 minutes. Cook: 43 minutes. Rest: 15 minutes. Total time: 78 minutes. Servings: 4. About 900 kcal and 59 g protein per serving.

Ingredients

2 medium onions (300 g)
30 g butter
90 g bread
150 ml milk
1 kg finely ground pork
2 eggs
100 ml mineral water
2 teaspoons salt
1 teaspoon meat seasoning
1/4 teaspoon baking soda
15 g chopped parsley
4 eggs
4 slices cheese (80 g) or 40 g grated Parmesan (optional)

Preparation

1. Finely chop the onion and cook it in the butter over medium heat for 8 minutes, until softened and translucent. Let it cool. 2. Soak the bread in the milk, then gently squeeze it; discard the remaining milk. 3. Mix the meat well with the bread, onion, 2 eggs, mineral water, salt, seasoning, baking soda and parsley. Let the mixture rest for 15 minutes. 4. Line a baking tray with parchment paper. Divide the mixture into 4 portions, shape them into baskets with a hollow in the middle and put a raw egg in each. If you like, top the eggs with cheese or Parmesan. 5. Bake at 180°C for 35 minutes, until the meat is thoroughly cooked and golden, and the eggs are cooked.

Notes

You can add a thin slice of cheese or a little Parmesan on top; the bread contains gluten, and eggs and dairy are present. Leftovers keep in the fridge for up to 3 days and should be reheated before serving. I serve them with green salad. Very lean meat dries out more easily, so I choose meat with a little fat. I let the onion cool before mixing it with the meat. Large eggs take up more of the hollow and may take longer to cook.