Shirred Egg in Pinto Beans
Janice Joy Miller
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- 1/2 c
- leftover cooked pinto beans (see recipe)
- 1 large
- 1 oz
- gruyere cheese, grated
- 1 pinch
- cayenne pepper
- 1 dash(es)
1Preheat oven to 375 F.
2Put cold leftover beans in a 12 ounce straight sided ramekin.
3Place beans in oven until just warmed - about 10 minutes.
4Remove from oven, and create a well in the center of beans.
5Crack open egg and place in center of well.
6Sprinkle with salt & cayenne, then with grated cheese.
7Bake at 375 F for about 10 to 12 minutes until white is set and yolk is creamy. It will jiggle just a little in the middle when it's done.
8Serve with habanero cheddar cornbread.