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Stuffed Bread with Egg a la Poblana
Huevo San Juan®
Do you like the combination of bread with egg? This Stuffed Bread with Egg a la Poblana recipe is the best option to mix the delicious flavors of egg with strips of poblano pepper, and what better than to accompany it with warm bread.
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Editorial Team of Kiwilimón
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Ingredients
2
Servings
2 San Juan® eggs
2 bolillo rolls, artisanal
Poblano chile
asadero cheese
salt
pepper
Preparation
10 mins
0 mins
Low
Cut the top of each roll and remove part of it until you create a cavity large enough to place an egg.
Cut the poblano pepper into small cubes and add to the center of the roll along with the cheese.
Place the rolls on a baking tray.
Add an egg to each roll. Season with salt and pepper.
Bake at 170º degrees until the bread is toasted. Let it brown for 20 to 25 minutes, or until the desired doneness of the egg is achieved.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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