Huevos Pimientos - Eggs With Pimientos

A zingy twist on shirred eggs, this recipe comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. For a change, use crisply toasted English muffins or cornbread. If you cannot find whole pimientos, substitute small red bell peppers, seeded and steamed until tender. Cooking time approximate.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  pimientos, drained
• 6  eggs
•  salt and pepper, to taste
• 6  tablespoons  cream or 6  tablespoons evaporated milk

• Sauce

• 2  tablespoons butter
• 3  tablespoons flour
• 1  cup milk
• 3  tablespoons cheese, grated (American, Monterey Jack or Cheddar)
• 6  slices  bread, toasted and buttered

Directions

1. Preheat oven to 350°F.
2. Place pimientos in a lightly greased muffin tin or individual ramekins and drop an egg into each.
3. Season with salt and pepper and add 1 tablespoon cream to each one.
4. Bake until eggs are set.
5. While the eggs are baking, blendbutter and flour; add milk and cook until thick, stirring constantly.
6. Add cheese and stir.
7. Serve pimiento cups on toast covered with sauce.