Stuffed Bread with Egg a la Poblana

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.
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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