Stuffed Eggs

Name: Stuffed Eggs
Cuisine: Spain
Ingredients: eggs; ground meat (pork loin and jamón); breadcrumbs; egg, beaten; oil or manteca (lard); tomato sauce

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

eggs
ground meat (pork loin and jamón)
breadcrumbs
egg, beaten
oil or manteca (lard)
tomato sauce

Instructions

Hard-boil the eggs, then shell and halve them lengthwise. Carefully scoop out the yolks and pound them well in a mortar until smooth. Mix the pounded yolks with a finely chopped picadillo of pork loin and jamón (cured ham). Stuff the egg white halves generously with this mixture. Coat each stuffed egg half in breadcrumbs, then dip in beaten egg, and coat again in breadcrumbs. Fry in very hot oil or manteca (lard) until golden on all sides. Serve hot with tomato sauce.