Cheese Crusted Party Eggs


Get the party started with these delicious eggs.

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    4 cupsbread crumbs
    1 Leeks, very finely chopped
    10-12 Spinach, individual leaves, stalks removed
    4-6 tbspMilk
    4 Eggs, separated
    8 ozSALERNO - Provolone Cheese, grated
    4 tbspParsley, chopped
    2 tspMild Mustard
    4 tbspSesame seeds
    Vegetable Oil, for deep frying
    Salt And Freshly Ground Pepper
    Mayonnaise, for dipping
    2/3 cupAll Purpose Flour, plus extra for dusting
    12 Eggs, very small eggs, or 16-20 quail’s eggs - hard-boiled and peeled
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      1. Mix the bread crumbs, leek, Salerno Provolone Cheese, seasoning, parsley and mustard.
      2. Beat the egg yolks with the milk and blend into mixture.
      3. Whisk two egg whites until stiff and gradually work sufficient stiff egg white into the bread crumb mixture to give a firm, dropping consistency.
      4. Chill for 1 hour.
      5. Divide the mixture into 12 portions (or 16-20 if using the smaller eggs).
      6. Mold one portion into the palm of your hand, place a spinach leaf inside and then the egg and carefully shape the mixture around the egg to enclose it completely within the crust. Seal and dust lightly with flour.
      7. Repeat with the remaining portions.
      8. Beat the remaining egg white with 2 tbsp water, then pour into a shallow dish.
      9. Mix the flour with salt and pepper and the sesame seeds and place in another shallow dish.
      10. Dip the eggs first in the beaten egg white, then in the sesame flour. Cover and chill for at least 20 minutes.
      11. Heat the oil in a pan until a test crust of bread turns golden (about 1 1/2 minutes.)
      12. Deep-fry the eggs in the hot oil, turning frequently, until they are golden brown all over.
      13. Remove the eggs with a slotted spoon, drain on a paper towel and leave to cool completely.
      14. Serve the cooked eggs whole or sliced in half, with a bowl of mayonnaise for dipping.



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