Ingredients — what you'll need
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- 5 piece Chicken Eggs
- 5 piece Fatty bread roll
- 400 milliliter Fresh Semi-Skimmed Milk (1.5% Fat)
- 400 gram Moravian Smoked Meat
- 1 gram Salt
- 80 gram Unsalted Butter
- 1 gram Black Pepper
- 10 gram Wild Garlic
- 1 gram Yellow Onion
Step-by-step method
At a glance
This Easter stuffing brings together smoked meat, bread rolls, and whipped egg whites to create a light, fluffy dish with a crispy golden crust. You'll need about 45 minutes to cook the smoked meat upfront, then combine it with cubed bread and a silky egg-milk mixture before baking for 30–40 minutes until golden. The key is folding in the whipped egg whites gently at the end to keep that airy texture.
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Cook the smoked meat
Grease the baking dish with butter. Put the smoked meat in a pot with a whole onion (it's just there for flavour, we won't use it in the stuffing itself), cover with water and boil for about 45 minutes to 1 hour, depending on the type of smoked meat.
Ingredients
- 400 gram Moravian Smoked Meat
- 1 gram Yellow Onion
- 10 gram Unsalted Butter
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Cube the rolls
Cut the rolls into cubes and place them in the baking dish.
Ingredients
- 5 piece Fatty bread roll
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Whisk the egg yolks
In a bowl, mix the egg yolks with the melted butter and milk (all at the same room temperature). Season with salt and freshly ground pepper.
Ingredients
- 400 milliliter Fresh Semi-Skimmed Milk (1.5% Fat)
- 5 piece Chicken Eggs
- 70 gram Unsalted Butter
- 1 gram Salt
- 1 gram Black Pepper