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.
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.
1 tablespoon good olive oil
2 teaspoon dill, chopped
1/2 teaspoon garlic, chopped
2 tablespoon green onion tops, chopped
2 large eggs
1/8 cup grated cheddar cheese
Salt and pepper, to taste
Put the olive oil in a medium ramekin and run it around the bottom and sides. Put the dill in the bottom and add the garlic. Break the two eggs into the ramekin and sprinkle the green onion over the top. Top this with the cheddar cheese.
Bake in the oven 400°F (200°C) for 10 minutes. Remove and sprinkle pepper.