Cheese Pastries

Name: Cheese Pastries - Silvia I.
Ingredients: 6 eggs; 500 ml milk; 2 tablespoons flour; 2 tablespoons butter; salt; pepper; nutmeg; 140 g cheese; fresh parsley; 2 slices of beef (grilled)

Meat - Cheese Pastries by Silvia I. - Recipia

Cheesy eggs are prepared from boiled eggs in vinegar water, Bechamel sauce, and a little grilled beef. The eggs remain soft inside, while the sauce made with milk, butter, and cheese binds them into a dish suitable for both a warm appetizer and a light meal. The recipe is not complicated, but it's important that the eggs do not boil for more than the indicated 3 minutes, to avoid becoming hard. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: eggs boil for 3 minutes; baking time is not specified and depends on when the dish browns Servings: the quantity is for 6 eggs; the exact number of servings is not specified Difficulty: easy Recipe type: cheese eggs, warm appetizer or light dish Ingredients For the eggs 6 eggs 2 liters of water A little salt 3 tablespoons of vinegar For the Bechamel sauce 500 ml milk 2 tablespoons of flour 2 tablespoons of butter Salt, to taste Pepper, to taste Nutmeg, to taste 70 g grated cheese, which is half the total amount A little fresh parsley, finely chopped For assembly 70 g grated cheese, for topping 2 slices of grilled beef Butter for greasing the baking dish Preparation method 1. Prepare the water for the eggs Put 2 liters of water in a pot, add a little salt and the 3 tablespoons of vinegar. Place the pot on the stove and let the water come to a boil. 2. Boil the eggs Crack each egg, one at a time, into a bowl. When the water is boiling, add the egg into the pot. Do the same with all the eggs, being careful to add them one by one. Let them boil for 3 minutes. After this time, carefully remove them and place them in a buttered baking dish. It's useful to prepare the dish beforehand so that the eggs do not sit too long after being removed from the water. 3. Prepare the Bechamel sauce While the eggs are boiling, you can start the sauce. Put the butter in a pot and let it melt. Add the flour and mix well. Keep the mixture on the heat for about 2 minutes, then take the pot off the heat. Gradually pour in the milk, stirring continuously. Adding the milk all at once can make the sauce harder to homogenize, so it's better to add it in several batches. Put the pot back on the heat and stir until the sauce thickens. Adjust with salt, pepper, and nutmeg, to taste. 4. Complete the sauce Add half of the grated cheese and a little chopped fresh parsley. Stir until the cheese is incorporated into the sauce. The sauce should be thick enough to cover the eggs, but still spreadable in the dish. 5. Add the meat and sauce Cut the two slices of grilled beef and add the pieces to the dish with the eggs. Pour the Bechamel sauce over the top and spread it as evenly as possible. Sprinkle the remaining grated cheese over the sauce. 6. Bake the dish Put the dish into the preheated oven and leave it until the cheese on top is nicely browned. The original recipe does not specify the oven temperature or an exact baking time, so keep an eye on the surface of the dish and take it out when the cheese is browned. Why I make the recipe often It's a simple option for when I have eggs, a little cheese, and pre-cooked meat. The Bechamel sauce makes the dish more substantial, and the eggs boiled in vinegar water have a more delicate texture than fried eggs. Moreover, most of the preparation is done on the stovetop, and in the oven, the dish only stays until it browns on top. Tips and variations Tips Crack the eggs separately in a bowl before adding them to the hot water. This way, you can add them one by one more easily and see if any have issues before they reach the pot. Follow the boiling time of 3 minutes. The eggs will receive more heat in the oven, so longer boiling can make them too hard. When preparing the sauce, take the pot off the heat before adding the milk. Pour it gradually and stir continuously, especially at the beginning, to keep the sauce as smooth as possible. The cheese is divided into two: half goes into the sauce, and the other half is sprinkled on top. This division is important for the dish to have cheese inside, not just on the surface. Substitutions The meat in the recipe is grilled beef. If you already have cooked meat, you can cut it into pieces and use it directly in the dish as specified in the recipe. The cheese is used both in the sauce and for gratin. There’s no need to change the amount if you want to keep the original proportions. Variations The recipe can also be made without the beef if you want to stick to the combination of eggs, Bechamel sauce, and cheese. In this case, the dish will be simpler and more akin to an egg and cheese appetizer. You can adjust the amount of salt, pepper, and nutmeg in the sauce depending on how salty the cheese is and how seasoned the grilled meat was. The parsley is added to the sauce before assembly. If you prefer a more subtle green flavor, use just a little, as indicated in the basic recipe. Serving ideas Cheesy eggs are served warm, right after being taken out of the oven and when the cheese is browned. They can be placed on the table as a warm appetizer or as a light dish alongside bread. If serving as an appetizer, portion carefully so that each serving contains an egg and sauce. The meat can be distributed in smaller pieces over the eggs before pouring the sauce. Frequently asked questions Can I use eggs directly from the fridge? Yes, the recipe does not require a specific temperature for the eggs. The important thing is to crack them one by one into a bowl and add them to the boiling water. Why is vinegar added to the water for the eggs? Vinegar is used in the water in which the eggs are boiled. It helps the egg whites coagulate during boiling, so the eggs can be removed and placed in the dish without falling apart easily. Can I prepare the sauce before boiling the eggs? Yes, however, in the original recipe, the sauce is prepared while the eggs are boiling. If you make it beforehand, keep it in the pot until assembly and stir it before pouring to restore its uniform consistency. How long should the dish stay in the oven? The source does not specify an exact time. The dish should stay in the preheated oven until the cheese on top is nicely browned. Since the eggs are already boiled and the sauce is cooked, focus mainly on the appearance of the surface. Can the recipe be made without meat? Yes. The beef is added to the dish before the sauce, but it can be omitted if you want a meatless version. The rest of the steps remain the same. Nutritional values The values below are estimates for the entire recipe and may vary depending on the size of the eggs, the exact amount of meat, and the type of milk or cheese used. For the entire amount: Calories: approximately 1,900–2,100 kcal Protein: approximately 125–140 g Fat: approximately 130–145 g Carbohydrates: approximately 45–55 g If the dish is divided into 6 servings, one serving may have approximately 320–350 kcal, 20–24 g protein, 21–24 g fat, and 7–9 g carbohydrates. The estimate includes eggs, milk, flour, butter, cheese, and beef. It cannot be exact as the source does not specify the weight of the two slices of meat or the type of dairy products used. Storage and reheating The dish is best served warm, immediately after baking. If leftovers remain, let it cool, cover the dish, and store it in the fridge. When reheating, only heat the portion you want to serve until it is warm inside. The eggs may become hard after prolonged reheating, and the Bechamel sauce may become denser. For this reason, the recipe is better suited for consumption on the same day or after a short storage in the fridge.

Cheese Pastries

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