Portuguese Eggs
Portuguese Eggs feature halved hard-boiled eggs filled with herbed yolk mixture, baked with tomato and cheese, offering a savory, comforting dish perfect for brunch or light meals.
Ingredients
Instructions
- Cut the hard-boiled eggs in half lengthwise.
- Remove yolks and blend them thoroughly with 4 tablespoons of butter, parsley, chives, basil, salt, and pepper.
- Spoon the yolk mixture back into the egg whites.
- Spread stewed tomatoes over the bottom of a baking dish and place the stuffed eggs on top.
- Melt 2 tablespoons of butter in a pan and stir in the flour.
- Cook and stir the flour mixture for 3 minutes.
- Add the tomato juice and milk, stirring constantly.
- Cook until the sauce is smooth and thickened.
- Pour the sauce around and over the eggs.
- Sprinkle grated cheese on top and bake at 350°F for 20 to 25 minutes until browned and bubbly.
Tips & Substitutions
For a creamier filling, consider adding a bit of cream cheese to the yolk mixture. You can substitute fresh herbs with dried ones if necessary, just reduce the amount. To add a kick, include a pinch of cayenne pepper in the yolk mixture. If you want a lighter version, use Greek yogurt instead of butter for the filling.
Serving Suggestions
These Portuguese Eggs make a delightful brunch dish, especially when paired with a light salad or crusty bread. For a heartier meal, serve alongside Southern Fried Green Tomatoes. Drizzle with extra tomato juice for added flavor and garnish with fresh herbs for a vibrant presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through. Avoid microwaving, as it can make the eggs rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Portuguese Eggs contains roughly 799 calories, with 12g protein, 95g carbohydrates, and 42g fat. It is an excellent source of vitamin C (70% of the Daily Value), vitamin A (30% of the Daily Value), and calcium (28% of the Daily Value). Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed eggs and sauce in advance. Assemble them in the baking dish, cover, and refrigerate. When ready to serve, simply bake as directed, adding a few extra minutes to the baking time.
What type of cheese should I use on top?
A blend of mozzarella and parmesan works beautifully for a nice melt and flavor. However, you can also use cheddar or any cheese you prefer, depending on your taste.
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, peel and dice them, then cook them down with a bit of olive oil, salt, and pepper until they are soft. This will create a delicious base for your dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).