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Ingredientes
- 3 x Large eggs, hard-cooked, unpeeled
- 2 Tbsp. Lowfat sour cream
- 2 Tbsp. Bread crumbs, dry
- 1 Tbsp. Green onion, minced Salt, to taste Pepper, black, to taste
- 2 Tbsp. Butter/margarine
Direcciones
- Fold a cloth towel in several layers. Holding the towel in 1 hand, place 1 unpeeled egg on towel. Hold egg lengthwise. With a heavy, sharp knife, split egg lengthwise halfway through with a hard stroke of the knife.
- Firmly cut the rest of the way through so shell does not break apart.
- Repeat with remaining Large eggs. (NOTE: I START WITH MORE THAN THE NUMBER OF Large eggs REQUIRED, BUT I STILL HAVE ALL MY FINGERS). Carefully remove egg whites and yolks from shells. Reserve shells intact.
- Chop egg whites and yolks together. Stir in lowfat sour cream, 1 Tbsp. bread crumbs and green onin. Season to taste with salt and pepper.
- Carefully pack equal amounts of egg mix into each egg shell. Place remaining bread crumbs on small plate. Dip flat surface of each stuffed egg shell in bread crumbs. Lightly press bread crumbs into egg mix. Heat butter in a skillet and place stuffed egg shells, flat-side down, in skillet. Cook over medium heat 2-3 min or possibly till lightly browned. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 64 | 74% |
| Total Fat 7.2g | 9% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 82mg | 3% |
| Potassium 47mg | 1% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.49g | 0% |
| Protein 3.54g | 6% |
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