Meat soufflé with Easter eggs is a delicate and tasty meat dish for a festive table.
Minced meat 300 g
Eggs 5 pcs
Champignons 3-5 pcs
Onion 1 pc
Vegetable oil 1 tbsp. l.
Greens (for decoration)
Salt to taste
Pepper to taste
Coarsely chop the peeled onion into a blender bowl and add 1 egg. Grind well.
Add the peeled mushrooms and chop well again.
In a large bowl, combine the minced meat and chopped mixture. Season with salt and pepper.
Grease the molds with vegetable oil and lay out the mass.
Put two boiled peeled eggs into each mold.
Bake in the oven at 180 degrees C for 30-40 minutes. Cool the finished soufflé and put out of the molds.
Put on plates with lettuce and herbs.
Meat soufflé with Easter egg is ready. Can be served with a festive Easter table.
Bon appetit! Happy Easter!