Eggs in spanish sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | 28 oz. can tomatoes,cut up | |
| 1 | Bay leaf | |
| ¼ | cup | Fine dry bread crumbs |
| 1 | tablespoon | Butter, melted |
Directions
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,