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Chickenloaf Stuffed With Eggs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 800 grams chicken breasts (ground)
  • 3 slices bread (soaked in white wine or milk)
  • white wine
  • 1 egg (raw)
  • salt
  • pepper
  • fresh parsley
  • 1 clove garlic (crushed)
  • 150 grams ham (cubed or bacon)
  • 4 eggs (hard boiled)
  • 28¼ ounces chicken breasts (ground)
  • 3 slices bread (soaked in white wine or milk)
  • white wine
  • 1 egg (raw)
  • salt
  • pepper
  • fresh parsley
  • 1 clove garlic (crushed)
  • 5⅓ ounces ham (cubed or bacon)
  • 4 eggs (hard boiled)

Method

Chickenloaf Stuffed With Eggs is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour
  • Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely
  • Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes
  • Boil 4 eggs and set aside Mix the rest of ingredients by hand, leave in the fridge overnight or at least an hour
  • Cover the loaf pan with baking paper that you have run under water and squished the excess water off so it would fit nicely
  • Place 2/3 of meat with the indent for the eggs, place eggs in the center, cover with the rest of the meat pour 1 tbs of oil on top and with wet hands even the top Cover with paper and bake 220 degrees for 1 hour, remove paper and turn to 170, bake for 45 minutes
  • Tell us what you think