Pimientos and Poached Eggs

Ingredients

• 1/2 cup (1/2 can) of DEL MONTE Canned Red Pimientos
• 1 cup of milk
• 6 raw eggs

Method

1. 1

   Heat pimientos in milk and rub through a strainer.

2. 2

   Make a cream sauce by thickening this mixture, pour into greased ramekins, add a raw egg in each, cover with crumbs, and bake until eggs are firm and crumbs are brown.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 126. The excerpt below is the record exactly as published.

¥2 cup (V2 can) of DEL MONTE Canned Red Pimientos and 1 small onion. Cut 2 cooked potatoes, 1 cooked carrot and 1 cooked turnip m cubes and mix thoroughly with the pimientos and onion. Pour French dressing over all and allow to stand at least one hour before serving. Serve on lettuce and garnish with long strips of the pimientos. PIMIENTOS AND POACHED EGGS— Heat V2 cup (Vz can) of DEL MONTE Canned Red Pimientos in 1 cup of milk

Cook this with the app: pantry check, scaling, and the assistant.