3 eggs
1 onion
2 tbsp. oil
1 tsp. dried thyme
1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. ground turkey
3/4 c. dry bread crumbs
1/2 c. water
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1/4 tsp. pepper

Heat oven to 350 degrees. Cover eggs with cold water and bring just to a boil. Cover, remove from heat and let sit 12 minutes, drain and peel. Chop onion. In a frying pan heat oil over medium heat, add onion and cook until soft, about 5 minutes. Add thyme and stir 20 seconds. Remove from heat. In a large bowl, combine meats, onion, bread crumbs, water, parsley, salt & pepper. In a roasting pan, shape about 1/4 of the mixture into a rectangle with a channel down the middle. Put eggs in channel. Cover eggs with remaining meat mixture, pressing edges together to seal. Bake until browned 1 hour to 1 hour 15 minutes. Remove from oven and let stand 10 minutes. Makes 16 slices.