Huevos Pimientos - Eggs With Pimientos |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A zingy twist on shirred eggs, this recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. For a change, use crisply toasted English muffins or cornbread. If you cannot find whole pimientos, substitute small red bell peppers, seeded and steamed until tender. Cooking time approximate. Ingredients:
6 pimientos, drained |
6 eggs |
salt and pepper, to taste |
6 tablespoons cream or 6 tablespoons evaporated milk |
2 tablespoons butter |
3 tablespoons flour |
1 cup milk |
3 tablespoons cheese, grated (american, monterey jack or cheddar) |
6 slices bread, toasted and buttered |
Directions:
1. Preheat oven to 350°F.
2. Place pimientos in a lightly greased muffin tin or individual ramekins and drop an egg into each.
3. Season with salt and pepper and add 1 tablespoon cream to each one.
4. Bake until eggs are set.
5. While the eggs are baking, blendbutter and flour; add milk and cook until thick, stirring constantly.
6. Add cheese and stir.
7. Serve pimiento cups on toast covered with sauce.
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