Recipe
Hard-boiled eggs with béchamel and tomato sauce
browned hard-boiled eggs on tomato sauce, covered with béchamel and grated cheese. A simple, delicious, and hearty dish ready in 20 minutes.
- Preparation8 min
- Cooking12 min
- Total time20 min
- Servings2 servings
- DifficultyEasy
Eggs provide important proteins to our diet, and Cubans know how to value them very well, because on more than one occasion they have saved us from hunger.
This time we present a very simple recipe, but delicious and hearty, with ingredients that are not impossible to find in the Island.
Ingredients
Check off the ingredients you have.
Method
- In a saucepan, bring the eggs to a boil for 10 minutes. Do not let them overcook, so that they have an appetizing texture and color.
- Peel the eggs and set them aside.
- Choose small ramekins, for an individual serving. If you don't have them, use a deep tray so that the eggs are covered by the sauces.
- Put 2 tablespoons of tomato sauce in the bottom of each ramekin.
CiberCuba - Add 2 eggs cut in half in each ramekin and cover them with the béchamel sauce.
CiberCuba - Distribute the grated cheese over the béchamel. If the sauce is very hot, the cheese will melt easily.
CiberCuba - Garnish with a touch of ground pepper or dried parsley.
- If it has cooled down, put it in the microwave or in the oven for a couple of minutes. Serve it very hot. Enjoy!
CiberCuba
