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Stuffed Eggs And Tomato's picture
  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

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