Cuban eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs, hard-cooked | |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| 1 | teaspoon | Mustard, dry |
| 1 | tablespoon | Half-and-half |
| 1 | cup | Cheese, Cheddar; shredded divided |
| 1 | small | Onion; minced |
| ½ | medium | Green pepper; minced |
| 2 | tablespoons | Butter (or marg.); melted |
| 16 | ounces | Tomato sauce |
| Rice; hot, cooked | ||
Directions
Cut eggs in half lengthwise and remove yolks. Mash yolks; add seasonings, half-and-half, and half the cheese. Mix well and stuff whites. Place stuffed eggs in shallow baking dish.
Saute onion and green pepper in butter for 5 minutes. Add tomato sauce; heat. Pour over eggs. Sprinkle with remaining cheese. Bake at 400 degrees about 15 minutes. Serve over rice.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95
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