You are here

Eggs Ponce De Leon

Ingredients
  Eggs 6 , hardboiled
  Butter 2 Tablespoon
  Onion 1⁄2 , diced
  Flour 1 Tablespoon
  Tomato juice 2 Cup (32 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Green peppers 1⁄4 Cup (4 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Worcestershire sauce 1⁄2 Teaspoon
  White sauce 1⁄2 Cup (8 tbs)
  Cracker crumbs 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 375° F (190° C).
2) Chop the egg whites, mash the egg yolks and keep aside.

MAKING
3) In a skillet, saute the onion in 1 tablespoon butter, stir in the flour and blend well.
4) Stir in the tomato juice, celery and peppers, and cook over a low heat, until done.
5) Stir in the mushrooms, seasoning and Worcestershire sauce.
6) Then stir in the white sauce, egg yolks and chopped egg whites.
7) In a shallow buttered casserole, turn the mixture, sprinkle with the cracker crumbs and dot with rest of butter.
8) Bake in a preheated oven for about 10 to 15 minutes, until brown.

SERVING
9) Serve the Eggs Ponce De Leon, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

Rate It

Your rating: None
4.0225
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 327 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.1%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 335.7 mg111.9%

Sodium 507.9 mg21.2%

Total Carbohydrates 30 g10%

Dietary Fiber 2.7 g10.6%

Sugars 11.5 g

Protein 14 g27.8%

Vitamin A 25.1% Vitamin C 52%

Calcium 10.4% Iron 12.9%

*Based on a 2000 Calorie diet

0 Comments

Eggs Ponce De Leon Recipe