Eggs Picante

📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting and flavorful dish featuring hard-boiled eggs and tender potatoes bathed in a creamy, mildly spicy cheese sauce. Perfect for a hearty brunch or a unique family dinner.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	20 mins	None	4 servings

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🔪 Key Equipment

• Saucepan
• Strainer
• Mixing bowl
• Knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
2 slices	White Bread	cut into small pieces
1 cup	Milk	boiled
2 level soup spoons	Yellow Pepper Powder	yellow picante
1/2 cup	Vegetable Oil
2	Onions	chopped small
To taste	Salt
1/2 lb.	Muenster Cheese
6	Eggs	hard-boiled and chopped
3	Potatoes	boiled and chopped (optional)

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Instructions

Step 1: Prep and Soak

1. In a small bowl, put the 2 slices white bread to soak in the 1 cup boiled milk.
2. Mix the 2 level soup spoons yellow pepper powder in a little water to form a smooth paste.

Step 2: Cook the Base

3. Heat the 1/2 cup vegetable oil in a saucepan over medium heat. Fry the pepper paste, then add the 2 onions and salt to taste.
4. Pass the soaked 2 slices white bread and 1 cup boiled milk mixture through a strainer to ensure a smooth texture, then add it to the saucepan.
5. Cook for a few minutes, stirring constantly, then add the 1/2 lb. Muenster cheese.

Step 3: Combine and Serve

6. When the 1/2 lb. Muenster cheese begins to melt and the sauce is creamy, gently fold in the 6 eggs (hard-boiled and chopped) and 3 potatoes (boiled and chopped). Note: the 3 potatoes may be omitted if desired.
7. Heat through gently until hot and bubbly, then serve immediately.

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💡 Make-Ahead & Storage: The spicy cheese sauce base can be prepared a day in advance and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of milk if too thick, before folding in the freshly boiled eggs and potatoes.

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Original Recipe Scan