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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This seems to be quite on the low-carb side. It's supposedly a typical Bulgarian dish again from the Bulgarian National Cuisine cookbook of Zemizdat. By the way I'm guessing at fish quantity because there is a typo in the book and it's missing. Cook time is boiling time for the eggs. Ingredients:
10 eggs (hard boiled) |
5 -6 ounces anchovies or 5 -6 ounces pilchards or 5 -6 ounces other spiced fish |
milk |
black pepper |
lemon juice |
Directions:
1. Cut the eggs into halves and take out the yolks.
2. Remove the skin and the bones from the fish (if needed) and smash into a paste with the yolks; add a bit of milk (again if needed) and spice to taste with black pepper and lemon juice.
3. Stuff the empty egg white halves with the mixture and serve over salad leaves, parley leaves or finely chopped olives.
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