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Huevos Pimientos - Eggs With Pimientos

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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 Nutrition

  • 6 pimientos, drained
  • 6 eggs
  • salt and pepper, to taste
  • 6 tablespoons cream or 6 tablespoons evaporated milk
  • Sauce
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 3 tablespoons cheese, grated (American, Monterey Jack or Cheddar)
  • 6 slices bread, toasted and buttered


  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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