INGREDIENTS
- stuffed eggs
- – Egg 12 items.
- – Sal.
- – Pepper.
- – Olive oil.
- Rooster :
- – Mayonnaise 2 tbsp.
- – Pickle 1 handful.
- – Breast 1 unit.
- – Lemon zest.
- Tuna :
- – Tuna 2 cans.
- – Creole sauce 3 tbsp.
- – Avocado 1 unit.
- – Creole sauce.
- Scrambled eggs:
- – Eggs.
- – Crema.
- – Sautéed cubed ham.
- – Papas father.
- – Chickpeas
- – 1 bread to position the scrambled egg on prime.
- Crispy eggs:
- – Exhausting boiled eggs 3 items.
- – Mayonnaise, mustard and ketchup.
- – Breaded:
flour, egg and breadcrumbs.
STUFFED EGGS , scrambled, crispy and with 2&cooking-recipesx20e3; spectacular fillings! .
PROCEDURE:
1. For the eggs , boil them in water and open them in half. Switch the yolks to a bowl and mash with olive, salt and pepper.
2. For the hen , add the mayonnaise, pickles and chopped hen (beforehand boiled). Taste with lemon zest .
3. For the tuna ones, add the tuna, the creole and the crushed avocado .
4. To assemble, fill the egg whites and serve with chopped parsley. Take pleasure in them! .
