Easter Stuffing by Pavel Berky

Preheat the oven to 180 °C. Cut the toast bread into small cubes, spread them on a baking sheet, and bake for 10-12 minutes. Be careful not to burn the bread. After baking, remove the baking sheet from the oven and let the bread cool completely. Reduce the oven temperature to 160 °C.

Remove tough stems from the nettles, then blanch them in boiling water and finally cool them in cold water. Squeeze out excess water and chop finely. Also, finely chop the parsley and cut the ham into small cubes. Separate the eggs into yolks and whites.

Peel and finely chop the shallots. Heat about 1 tbsp of oil in a pan and sauté the shallots until golden.