These Polish Stuffed Eggs are traditionally served at Easter time, but are too good to confine to just once a year. Eggs are boiled and halved, to be filled with flavorful stuffing; then breaded and baked. In this particular recipe, we elected for salty prosciutto, cheddar cheese and English mustard, bound by sour cream. The result is a loaded boat of cheesy, creamy eggy goodness that is bursting with flavor. Season with some paprika for a dash of color and heat.
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