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  Eggs 6
  Butter/Margarine 3 Tablespoon
  Tomato paste 4 Tablespoon
  Mild mustard 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Bechamel sauce 2 Cup (32 tbs)
  Chopped fresh parsley 1 Tablespoon (for garnish)

Pre-heat the oven to 350°F and lightly grease a baking dish.
Hard-boil the eggs - about 10 minutes in boiling water.
Peel the eggs and slice them in half lengthways.
Remove the yolks and place them in a mixing bowl.
Blend the yolks, butter, half the tomato paste and the mustard to make a smooth paste.
Fill the egg whites with this mixture and place them in the baking dish.
Combine the remaining tomato puree, salt, pepper and bechamel sauce and pour it over the stuffed eggs.
Bake for 15-20 minutes.
Sprinkle the parsley over the hot sauce and serve immediately

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1323 Calories from Fat 874

% Daily Value*

Total Fat 99 g152.4%

Saturated Fat 42.8 g214.2%

Trans Fat 0 g

Cholesterol 1404 mg468%

Sodium 2514.1 mg104.8%

Total Carbohydrates 53 g17.6%

Dietary Fiber 3.7 g14.8%

Sugars 33.7 g

Protein 59 g118.7%

Vitamin A 115.3% Vitamin C 61.9%

Calcium 82.1% Iron 52.9%

*Based on a 2000 Calorie diet

Stuffed Eggs And Tomato Recipe