Thursday, February 3, 2011

I've Moved!

Because I've maxed out my (free) allotment of space for images, I've moved to:

foodiejoanie.wordpress.com

Wednesday, January 26, 2011

Cuban Eggs


I don't know why this is called Cuban Eggs.  Anyway, I found this recipe in the South Beach Diet for Beginners. Beginner cooks or beginner SB dieters? However you see it,  it can be either or both. This dish is quite easy to make and takes just half an hour. I made some adaptations to the recipe as you'll see from the notes in brackets. The sauce was quite flavorful with the tang of tomato but it overpowered the cheese. AJ enjoyed these eggs and we both pronounced this recipe "a keeper."

Eggs
8 large hard-cooked eggs (I used large eggs; egg size wasn't stipulated in the recipe)
1/2 cup sharp cheddar cheese (I used mild)
3 tablespoons non-fat half and half (5 tablespoons non-fat milk)
salt and pepper to taste

Sauce
1/2 cup onion, chopped (I used scallion, minced)
1/2 cup sweet green pepper (for color contrast; but any color will do. I had red pepper on hand)
1 tablespoon butter (Oh, no! Use olive oil instead)
2 tins (8 oz.) non-salt tomato sauce (I used 1 salt and 1 non-salt)
1 teaspoon Sriracha hot sauce, optional (my addition)
2 tablespoons parsley, chopped (I used cilantro)

Preheat oven to 350˚F.

Hardcook the eggs. Put eggs in a saucepan and cover with cold water. Cover the pan and heat the water to boiling. Turn off the heat and let the eggs sit for 10 minutes. Rinse in cold water and remove shells. Split the eggs in half lengthwise. Remove the yolks and put into a small bowl. But the whites in a 9-inch square baking dish.

Season the yolks. Mash the yolks with the back of a fork. Add the cheese and the milk. In fact, add just enough milk to make the yolks a thick consistency. Add salt and pepper to taste. Fill each egg white with a heaping tablespoon of the yolk mixture. Place the filled eggs in a single layer in the baking dish.

Make the sauce. In a small skillet, heat the oil. Add the scallions and sweet pepper and cook until fragrant. Mix in the tomato sauce and add the Sriracha, if using. Pour over the eggs.

Bake the eggs. Bake for 15 minutes or until the cheese has melted. Remove from the oven and garnish with cilantro, if using.

Serve. For Phase Two, serve with hot cooked brown rice.