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Jaja Faszerowane (Stuffed Egg Shells)

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      Title: JAJA FASZEROWANE (STUFFED EGG SHELLS)
 Categories: Appetizers, Poland, Upload
      Yield: 6 Appetizers
 
      3 ea Eggs; hard-cooked, unpeeled
      2 tb Sour cream
      2 tb Bread crumbs, dry
      1 tb Green onion; chopped
           Salt; to taste
           Pepper, black; to taste
      2 tb Butter/margarine
 
    Fold a cloth towel in several layers. Holding the towel in 1 hand,
  place 1 unpeeled egg on towel. Hold egg lengthwise. With a heavy,
  sharp knife, split egg lengthwise halfway through with a firm stroke
  of the knife. Firmly cut the rest of the way through so shell does
  not break apart. Repeat with remaining eggs. (NOTE: I START WITH MORE
  THAN THE NUMBER OF EGGS REQUIRED, BUT I STILL HAVE ALL MY FINGERS).
  Carefully remove egg whites and yolks from shells. Reserve shells
  intact.
    Chop egg whites and yolks together. Stir in sour cream, 1 tablespoon
  bread crumbs and green onin. Season to taste with salt and pepper.
  Carefully pack equal amounts of egg mixture into each egg shell. Place
  remaining bread crumbs on small plate. Dip flat surface of each
  stuffed egg shell in bread crumbs. Lightly press bread crumbs into
  egg mixture. Melt butter in a skillet and place stuffed egg shells,
  flat-side down, in skillet. Cook over medium heat 2-3 minutes or
  until lightly browned. Serve immediately.
 
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