Eggs stuffed with cottage cheese

Made by:


For 2 persons

25 dkg
eggs (hard boiled)
2-4 tablespoons
Mizo lactose-free cottage cheese
10 dkg
Mizo lactose free sour cream
to taste
Mizo lactose-free Trappist cheese
to taste
to taste
ground pepper

for lubrication: for serving:

4 pcs
fresh salad



Cut the peeled eggs in half, take out their yolks and mix them with the curd. Add salt, pepper, sour cream and spoon 1 tablespoon of the cream in place of the egg yolks. Spread butter in a heat-resistant baking dish, pour in the remaining cottage cheese cream, put the eggs on it, and cover the cottage cheese filling with small pieces of cheese. Bake in a 180 degree oven until the cheese is golden brown. Serve warm or cold with fresh salad.