Eggs in spanish sauce

Yield: 4 Servings

Measure Ingredient
6 \N Hard-cooked eggs
¼ cup Mayonnaise or salad dressing
1 teaspoon Prepared mustard
½ cup Chopped onion
¼ cup Chopped green pepper
2 tablespoons Butter or margarine
2 tablespoons All-purpose flour
2 teaspoons Sugar
1 \N 28 oz. can tomatoes,cut up
1 \N Bay leaf
¼ cup Fine dry bread crumbs
1 tablespoon Butter, melted

Halve eggs lengthwise. Remove yolks and mash; stir in mayonnaise, mustard, and ⅛ teaspoon salt. Stuff egg whites with yolk mixture.

Arrange egg halves in a 10x6x2 inch baking dish. Cook onion and green pepper in 2 tbsp. butter till tender. Stir in flour, sugar, ½ tsp.

salt, and dash of pepper. Add undrained tomatoes and bay leaf. Cook and stir till bubbly. Cook and stir 2 minutes more. Remove bay leaf; pour over eggs. Toss together crumbs and 1 tbsp. melted butter; sprinkle atop. Bake in a 350F oven about 25 minutes. Let stand 5 to 10 minutes. Serves 4,

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