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Huevo San Juan®

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Recipe of Stuffed Egg Bread to the Poblana
Recipe

Pan Relleno de Huevo a la Poblana

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Do you like the mixture of bread with egg? This recipe for Egg Stuffed Pan a la Poblana is the best option to mix delicious egg flavors with rajas and what better than accompanied by a warm bread.
Learn more about Huevo San Juan®

Ingredients

2 servings
  • 2 pieces of San Juan® egg
  • 2 pieces of Mexican french bread roll artisan
  • enough of poblano pepper
  • enough of asadero cheese
  • enough of Salt
  • enough of black pepper

    Preparation

    Cut the top of each bread and remove part of it until you get a hole large enough to place an egg.
    Cut the poblano chili into cubes and add to the center of the bolillo together with the cheese.
    Place the bobbins on a baking sheet.
    Add an egg in each bread. Season with salt and pepper.
    Bake at 170 degrees until the bread is roasted. Let it brown between 20 to 25 minutes. Or until you get the desired cooking from the egg.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    0.0
    kcal
    0.0%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    0.0
    g
    0.0%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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