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Pilar

Pilar Perez

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Recipe of Eggs to the Switzerland
Recipe

Eggs to the Switzerland

15 mins
25 mins
Low
57
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It can be offered as a snack, as a main course, or as an appetizer. It is a very versatile recipe and even children will eat it enchanted. It is easy to prepare and great taste.
Learn more about Pilar Perez

Ingredients

12 portions
  • 12 eggs, of quail
  • 10 sausages
  • bread crumbs
  • 1 onion
  • 1 clove garlic
  • 2 tomatoes

Preparation

Cook the quail eggs with water for 5 minutes.
Put the tomatoes and garlic in the oven for 20 minutes at 180ºC.
Blend the sausages to a paste.
When the eggs are cooled, we peel them and coat them in flour.
We take some sausage pasta with wet hands, put the egg in the middle and cover it completely with the pasta. We make a kind of meatball.
We pass them through bread crumbs and fry them.
For the sauce place the tomatoes onion and garlic in a pan with oil until they are fried. Then take the blender until a paste forms. Return to the fire, stew until reduced.
We put it in a container and store it in the refrigerator until serving time. The eggs once fried serve them cold or hot, as we like more accompanied by the sauce.

PRESENTATION

You can place them on a sticks for skewers or in individual pots. By offering it at children's events you can use ketchup to please the children.

TIPS

Substitute fresh sausages for commercial sausages. To make the sausage pasta: liquefy them with 1 egg and toast to form the meatball.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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