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     Land and Sea Bake
(Huevos y Pescados)

3 Kaiser, seeded, or other round rolls (about 4-inch diameter), uncut
1/4 cup reduced-fat mayonnaise
1 tsp. chopped garlic
1 jar (12 oz.) roasted red peppers, drained and coarsely chopped (about 1 cup)
1 (3 oz.) pouch tuna in water, undrained OR 1 (6 oz.) can tuna or salmon in water, drained
3 eggs
3 Tbsp. (0.75 oz.) shredded part-skim, low-moisture mozzarella or Manchego cheese

   Slice tops off rolls about 1/2 inch from top. With fork, scrape out insides and bottoms of rolls, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside. In medium bowl, stir together mayonnaise and garlic until well blended. Stir in peppers and tuna until evenly coated with mayonnaise mixture. Spoon 1/2 cup of the pepper and tuna mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each nest. Bake in preheated 325°F oven until egg whites are completely set and egg yolks begin to thicken but are not hard, about 25 to 35 minutes. Sprinkle each serving with 1 Tbsp. of the cheese. Makes 3 servings.

   Combined with asparagus, mushrooms, and your choice of Asian sauce, noodles and scrambled eggs form an interesting stir-fry skillet supper to pique your taste buds. The preparation, though, is simple enough to rate being filed under “easy” in your recipe collection. Use soba (wheat) noodles, if you can.

 

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