Hard boil the eggs. Peel and dice onions and garlic, and sauté onions in butter. Chop mushrooms and add with garlic. Add the diced eggs, add the breadcrumbs and cook until the mixture is firm. Season with salt and pepper.
Season the roulades with salt, season with pepper, fill with the mixture, close and fry all around with the diced bacon. Deglaze with water and make as above.
Season the sauce with red wine and sour cream, perhaps thicken with cornstarch.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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