NUTRITIOUS SCOTCH EGGS FOR KIDS - THE GREEK WAY

 

These eggs do not know who can resist! Textures succeed each other going, in the end, at best sweet yolk. When the bite breaking the crisp crust, enjoying the soft meat and before he bored you are in the delicious soft-boiled egg with the yolk to break in your mouth.

A variety of flavors that blend hiding inside the many nutrients that’ s why kids love them. The meat in the form of minced meat becomes softer and attractive for the little ones without realizing lentils that hide in them. Egg in the best form occurs after playing with them and surprising them when run from within the yolk of wanting so much to prevent.

 

 

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SERVES:
6 – 7 EGGS

PREPARATION TIME:
15 MINUTES

COOKING TIME:
30 MINUTES

TOTAL TIME:
45 MINUTES

 

INGREDIENTS

  • 300 g. ground beef
  • 6 small - medium eggs
  • 100 g. lentils
  • ½ onion, grated
  • 1 tomato, grated
  • 1 slice (35 g) bread, moist and grated
  • salt
  • pepper
  • ¼ teaspoon cumin
  • 1 bay leaf
  • oil for frying

For panning:

  • 100 g. flour
  • 2 medium eggs
  • 1 teaspoon milk
  • 100 g. breadcrumbs

 

DIRΕCTIONS

  1. I put in a pot of cold water to boil eggs. Once it starts to boil water to leave for 3 to 3.5 minutes (depending on size) and doff. Remove the hot water and rinse 2-3 times with cold water (just warm up the water change). Once completely cooled eggs, peel carefully because they are so soft.
  2. In a small saucepan with water drop lentils and let it boil for 5 minutes. Drain, put again in saucepan with water and 1 bay leaf leaving over medium heat cook for 20-30 minutes. When ready, drain and put in a food processor compostable.
  3. In a medium bowl put the minced meat, onion (without fluids), the pith of tomato (I remove as much of the liquid) and 3 full tablespoons of milled lentils. Douse a slice of bread (stale) to wring well in my palms and rub like tomato. I add that to the mix such as salt, pepper, cumin and mix well materials.
  4. I spread on a surface membrane and on it put 2-3 tablespoons mixture of minced meat. I spread my hands as sheet, to be 3-4 cm. thick about. I place over the egg and wrap carefully using membrane minced meat. Remove the excess mixture and create an external cover minced the egg.
  5. In three small bowl put the flour in the first to the second mix the egg with a little milk and third breadcrumbs.
  6. Spending in the same order one to one individual eggs from their mixtures. First of flour after the egg and finally from the breadcrumbs and put them on a platter.
  7. In a deep skillet as well warm the olive oil over medium heat carefully throw eggs. I leave for 3-4 minutes and doff, draining them, on absorbent paper.
  8. The serve since let it cool for 10 minutes.

ENJOY!