Huevos Pimientos - Eggs With Pimientos

Name: Huevos Pimientos - Eggs With Pimientos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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

Submitted by Molly53

"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."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 6

ingredients

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

directions

Preheat oven to 350°F.
Place pimientos in a lightly greased muffin tin or individual ramekins and drop an egg into each.
Season with salt and pepper and add 1 tablespoon cream to each one.
Bake until eggs are set.
While the eggs are baking, blendbutter and flour; add milk and cook until thick, stirring constantly.
Add cheese and stir.
Serve pimiento cups on toast covered with sauce.