Ovos recheados (stuffed eggs)

Here’s a completely different approach to eggs for an appetizer. Instead of making the usual deviled eggs with mayonnaise, this version uses bread crumbs, cheese, and butter — and they’re served hot.

8 eggs
2 T bread crumbs
1/2 grated Parmesan or other hard cheese
2 T melted butter
Salt and pepper

Preheat oven to 400 F.

Cover eggs with tap water and boil for 4 to 6 minutes. Put them under cold running water until they are cool, then peel them under running water. Cut in half lengthwise. Set the whites aside and put the yolks into a bowl.

Use a fork to mash the egg yolks and mix in the crumbs, cheese, butter, salt, and pepper. Using a teaspoon, form this mixture into balls the size of an egg yolk. Put them into the egg white halves.

Place in a baking dish, cover with foil, and bake for 10 minutes, until heated through.