5 eggs
2 tablespoons butter
3 tablespoons grated Maasdam cheese
1 clove garlic
Salt and pepper, to taste
Hard-boil the eggs. Chill and shell them. Cut them into halves lengthwise. Remove the yolks and rub them through a sieve. Melt the butter and mix with the cheese, yolks, garlic, salt, pepper. Fill the eggs with this paste and chill.
1 small onion
3 small cooked potatoes
1 capsicum
1 large tomato
1 clove garlic
2-5 tablespoons milk
3-4 tablespoons oil
2-3 tablespoons cooked peas
3 eggs
3-5 drops Tabasco sauce
Salt and pepper, to taste
Chop the onion finely, dice the potatoes, pepper and tomato (discard seeds if possible.) Crush the garlic.
Heat oil in the pan and fry the onion until gold, add garlic. Stir in the rest of the vegetables and heat thoroughly.
Beat the eggs lightly, add milk, Tabasco sauce and seasoning, and pour into the pan over the vegetables. Stir lightly, then leave until the eggs are just set.
Serve immediately after cooking.
4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 cup sour cream
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.
2 eggs per person, soft cooked
1 tablespoon butter, soft
1/5 teaspoon sugar
Salt and pepper, to taste
Remove the eggs from the shells and spoon into individual, elegant glasses. Add butter, sugar, salt and pepper and serve hot immediately.