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Print Recipe
Eggs Stuffed with Beans and Carrots Recipe
Eggs stuffed with boiled carrots, rice and red beans. Simple, delicious and original. You can cook for every day, for quick breakfasts.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Boil until cooked beans. The cooled beans are passed through a meat grinder. Mix beans with boiled rice.
    Boil until cooked beans.
The cooled beans are passed through a meat grinder.
Mix beans with boiled rice.
  2. Boiled carrot peel and grate on a coarse grater. Add to the total mass grated carrots and finely chopped green onions. Stir. Salt and pepper to taste. Add crushed garlic and a little sour cream. Stir the mass. Filling is ready.
    Boiled carrot peel and grate on a coarse grater. Add to the total mass grated carrots and finely chopped green onions. Stir. Salt and pepper to taste. Add crushed garlic and a little sour cream. Stir the mass. Filling is ready.
  3. Boiled eggs clean the shell and cut into two equal parts. Remove the yolk. If desired, the yolk can be added to the filling.
    Boiled eggs clean the shell and cut into two equal parts. Remove the yolk. If desired, the yolk can be added to the filling.
  4. Fill the halves of eggs filling. Sprinkle with dill and decorate with beans. Are serving to table a snack.
    Fill the halves of eggs filling. Sprinkle with dill and decorate with beans.
Are serving to table a snack.

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