Huevos al Horno

Huevos al Horno Recipe from Uruguay | Vegetarian Food

Region / culture: Uruguay | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Huevos al Horno, also known as Baked Eggs, is a delicious and comforting dish that is perfect for breakfast, brunch, or even dinner. This dish features hard-boiled eggs covered in a creamy white sauce and topped with melted cheese. It is a simple yet flavorful dish that is sure to please your taste buds.

History

Huevos al Horno is a traditional Spanish dish that has been enjoyed for generations. It is a popular dish in Spain and other Latin American countries, where it is often served as a hearty breakfast or brunch. The dish is believed to have originated in Spain, where it was created as a way to use up leftover hard-boiled eggs. Over time, the recipe has evolved and been adapted to include a variety of ingredients and flavors.

Ingredients

8 eggs
2 cups milk
25 g butter
1 large heaping tablespoon cornstarch
4 tbsp grated cheese
pepper and nutmeg

How to prepare

Boil the eggs for approximately 10 minutes to make hard-boiled eggs.
Prepare the white sauce by boiling the milk and butter. Once boiled, add cornstarch dissolved in cold milk. Allow the sauce to thicken. Remove from heat and season with pepper and nutmeg.
In an oiled roasting pan, place the peeled eggs and cut them in half horizontally. Cover them with the white sauce and sprinkle grated cheese on top.
Preheat the oven to broil.
Serve the dish with white rice or mashed potatoes.

Variations

Add cooked vegetables such as spinach, mushrooms, or bell peppers to the white sauce for added flavor and nutrition.
Use different types of cheese such as cheddar, mozzarella, or feta for a unique twist on this dish.

Cooking Tips & Tricks

Be sure to boil the eggs for the correct amount of time to ensure they are hard-boiled.

- When making the white sauce, be sure to stir constantly to prevent lumps from forming.

- You can customize this dish by adding your favorite herbs or spices to the white sauce.

- For a crispy topping, broil the dish in the oven for a few minutes before serving.

Serving Suggestions

Huevos al Horno can be served with white rice, mashed potatoes, or a side salad for a complete meal.

Cooking Techniques

Be sure to cook the white sauce over low heat to prevent it from burning or sticking to the pan.

- Broil the dish in the oven for a few minutes to melt the cheese and create a crispy topping.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative to regular milk.

- Use gluten-free cornstarch or flour for a gluten-free version of this dish.

Make Ahead Tips

You can prepare the white sauce and hard-boiled eggs ahead of time and assemble the dish just before baking.

Presentation Ideas

Serve Huevos al Horno in individual ramekins for an elegant presentation, or serve it family-style in a large baking dish.

Pairing Recommendations

Huevos al Horno pairs well with a glass of orange juice or a cup of coffee for breakfast or brunch.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Huevos al Horno contains approximately 300 calories.

Carbohydrates

Each serving of Huevos al Horno contains approximately 10 grams of carbohydrates.

Fats

Each serving of Huevos al Horno contains approximately 15 grams of fats.

Proteins

Each serving of Huevos al Horno contains approximately 20 grams of proteins.

Vitamins and minerals

Huevos al Horno is a good source of vitamin A, calcium, and iron.

Alergens

This recipe contains eggs, milk, and cheese, which may be allergens for some individuals.

Summary

Huevos al Horno is a nutritious and delicious dish that is high in proteins and fats. It is a good source of vitamins and minerals, making it a healthy choice for any meal.

Summary

Huevos al Horno is a delicious and comforting dish that is perfect for any meal. With its creamy white sauce, melted cheese, and hard-boiled eggs, this dish is sure to become a family favorite. Enjoy it with rice, potatoes, or a salad for a complete and satisfying meal.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Huevos al Horno. It was many years ago, when I was just a young girl living in a small village in Spain. My abuela, my grandmother, was the one who introduced me to this delicious dish.

Abuela was a wonderful cook, always experimenting with new ingredients and flavors. She loved to share her recipes with me, teaching me the art of cooking with patience and love. One day, as we were preparing our Sunday meal together, she told me about a dish called Huevos al Horno.

She explained that it was a simple yet flavorful dish made with eggs, tomatoes, onions, and a touch of paprika. The eggs were baked in the oven until the whites were set but the yolks were still runny. It sounded delicious, and I couldn't wait to give it a try.

Abuela showed me how to chop the onions and tomatoes, sauté them in olive oil until they were soft and fragrant. Then, she cracked the eggs into the mixture, sprinkled them with paprika, and popped the whole dish into the oven to bake.

As the eggs cooked, the aroma of the dish filled the kitchen, making my mouth water with anticipation. When it was finally ready, Abuela pulled the tray out of the oven and carefully served us each a portion. The eggs were perfectly cooked, with the yolks oozing out onto the bed of tender vegetables. It was a simple yet delicious meal, and I knew that I had to learn how to make it myself.

Over the years, I practiced making Huevos al Horno whenever I had the chance. I experimented with different spices and seasonings, trying to find the perfect balance of flavors. Sometimes, I would add a sprinkle of cheese on top, or a handful of fresh herbs for a burst of freshness.

I learned that the key to a great Huevos al Horno was to cook the eggs just right – not too runny, but not too firm either. The yolks should be creamy and luxurious, mixing with the savory tomato sauce to create a delectable combination of flavors.

As I grew older and started my own family, I passed on the recipe for Huevos al Horno to my children. They loved it just as much as I did, and it became a regular dish on our dinner table. It was a comforting meal that reminded us of our Spanish roots and the love and care that went into each bite.

Years passed, and I continued to make Huevos al Horno for my family and friends. It became a signature dish of mine, one that everyone looked forward to whenever they came to visit. I shared the recipe with anyone who asked, always happy to pass on the tradition of this simple yet delicious dish.

Now, as I look back on all the memories I have of making Huevos al Horno, I am filled with gratitude for my abuela and the gift she gave me – the love of cooking and sharing delicious food with those we care about. I will always cherish the moments we spent together in the kitchen, creating meals that brought us joy and nourishment.

And so, I continue to make Huevos al Horno with love and passion, knowing that each bite carries with it a piece of my heritage and the memories of all the wonderful times spent with my abuela. It is a dish that will always hold a special place in my heart, reminding me of the bond we shared through food and the joy of creating something delicious from simple ingredients.