Place the minced meat in the bowl of DMIX, BE5 or BE8. Add salt and pepper, egg, Parmesan, breadcrumbs, thyme and chopped parsley. Mix the stuffing until a homogeneous paste is obtained.
Place the slices of smoked bacon side by side on a sheet of baking paper, taking care to layer them lightly.
Place the meat on top and spread it to obtain a rectangle of 1 cm thick.
Place the shelled boiled eggs and roll the meat using the paper, while tightening tightly, to form a kind of sausage with the eggs in the center. Roll the paper borders that protrude like a candy.
Wrap, still tightening, in another baking paper. Roll again the paper borders that protrude like a candy.
Let stand in a cool place for 30 min
Place in an oven dish with a drizzle of olive oil and bake at 180 °C for 20 min
Remove the first paper and bake for another 10 min.
Remove the second paper, drizzle the meat with its juice and bake at 200 ° C 10 minutes more.