Košice-style baked stuffed eggs with sour cream and cheese | Warm Hungarian brunch

Place the eggs in cold water and hard-boil them for 9-10 minutes from the boil. Then transfer them to ice-cold water, peel them, and cut them in half lengthwise.

Carefully scoop the yolks into a small bowl. Add the softened butter, mustard, a pinch of salt and freshly ground black pepper, as well as the finely chopped parsley and the very finely diced cooked ham. Mash thoroughly with a fork until creamy.

Mound the seasoned ham and egg yolk filling back into the hollows of the halved egg whites. Lightly grease the bottom of a suitable baking dish or baking pan with a little butter or a spoonful of sour cream, then arrange the stuffed eggs inside.