Eggs with mozzarella, cream balls and tomato toast
2 servings
40 minutes
This refined European recipe combines tenderness and richness of flavors. Eggs baked with cream and topped with melted mozzarella create a soft, velvety texture with a subtle milky sweetness. Creamy balls with smoked turkey and fresh vegetables bring lightness and freshness, while aromatic cilantro complements the flavor palette. Toasts with tomatoes, capers, and pesto add bright acidity and a crunchy texture. This dish is perfect for an exquisite breakfast or light lunch, creating a balance between richness and freshness. The origins of the recipe trace back to European gastronomic traditions where the harmony of simple ingredients and elegant execution is valued.
1
Preheat the oven to 160 degrees. Take small containers for julienne, crack 2 eggs into each, pour in 25 g of cream, season with salt and pepper, and gently mix without damaging the yolks. Place the containers in the oven for 5 minutes. Slice the mozzarella thinly, after 5 minutes of cooking, take out the eggs, place the mozzarella on top, and put the containers back in the oven for another 3-5 minutes.
- Chicken egg: 4 pieces
- Cream 30%: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 30 g
2
Cut the turkey fillet into small cubes, fry until lightly golden, and cool. Transfer to a deep dish.
- Smoked Turkey Fillet: 100 g
3
Cut the bell pepper and cucumber into small cubes similar to the fillet. Chop the cilantro. Add everything to the cooled turkey. Mix gently with cream cheese. Form balls from the cream mixture and carefully place them on a plate.
- Sweet pepper: 1 piece
- Cucumbers: 1 piece
- Fresh cilantro (coriander): 3 stems
- Soft cheese: 50 g
4
Toast the bread in a toaster. Wash the tomatoes, blanch them in boiling water, peel off the skin, chop into small cubes, add pesto and chopped capers, mix everything together, season with salt and pepper. Spread the tomato mixture on the toasts.
- Toast bread: 2 pieces
- Tomatoes: 3 pieces
- Pesto: 2 teaspoons
- Pickled capers: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste