Season the ground pork with salt and black pepper, then press whole garlic cloves into the meat. Cut into 6 portions, place each portion into a glass cup, and put the cups in a pan with water. Create a well in the center of each meat portion.
Cut 160g of mozzarella into cubes and place a cube inside the well of each meat portion. Cover the pan and steam over boiling water for 10 minutes.
Soak the whole onions in hot water for 5 minutes. Drain, slice into rings, and spread them out on a baking tray lined with parchment paper.
Peel and thinly slice the potatoes. Layer them evenly over the onions on the baking tray. Season with 1g of salt and 1g of black pepper.
Dice the tomatoes, grate 220g of mozzarella, and slice the mushrooms. Heat oil in a pan and fry the mushrooms until lightly browned.
In a bowl, combine the diced tomatoes, grated mozzarella, fried mushrooms, mayonnaise, 1g of salt, and 1g of black pepper. Mix well and spread this mixture uniformly over the layer of potatoes.
Carefully remove the steamed meat cups from the glasses and arrange them on top of the vegetable and cheese mixture.
Separate the eggs and place one egg yolk into the well of each meat cup. Sprinkle 60g of grated parmesan over the meat cups.
Bake in the oven at 160°C for 45 minutes.
To prepare the sauce, melt the butter in a saucepan. Finely chop 60g of garlic and saute it in the butter. Stir in the flour, then whisk in the cooking cream until smooth.
Add 80g of grated parmesan and 1g of salt to the sauce. Simmer on low heat for 6 minutes.
Chop the parsley, stir it into the thickened sauce, and serve alongside the baked meat cups and potatoes.
Cook it hands-free.
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