Cuban Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: Eggs, hard-cooked
1/2 tsp: Salt,
ds Pepper,
1 tsp: Mustard, dry
1 tbsp: Half-and-half,
1 cup: Cheese, Cheddar, shredded divided
1 small: Onion, minced
1/2 medium: Green pepper, minced
2 tbsp: Butter (or marg.), melted
16 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp