Cheesy Baked Rolls

Place the eggs in a pot of water and bring to a boil.

Boil the eggs for about 8 minutes until hard, then drain.

Shock the eggs in cold water, let cool, halve them and remove the yolks.

Stir the yolks together with the ricotta in a bowl until smooth.

Fold in the onion, garlic, parsley, chives and grated Emmental, then season with salt, pepper and paprika.

Finely dice the egg whites and fold them into the ricotta-cheese mixture as well.

Slice the rolls lengthwise, hollow them out slightly and generously fill each half with the mixture.

Grill the filled rolls for 5–7 minutes under the broiler until the tops are golden brown.

Serve immediately.