Eggs in Spanish Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- ¼ cup mayo
- 1 teaspoon prepared yellow mustard
- ½ teaspoon salt
- black pepper, as desired, to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 can diced tomatoes, (28 oz / 1 lb 12 oz / 794 g)
- ½ cup onion, diced
- 2 teaspoons sugar
- 1¼ teaspoons salt
- dash black pepper
- ½ cup dry bread crumbs
- 2 tablespoons butter, melted
Instructions
- Cut eggs in half lengthwise, remove yolks to a bowl. Mash yolks with the mayo, mustard, salt, and pepper.
- Fill whites with yolk mixture, set deviled eggs aside.
- Preheat your oven to 220° C (425°), get out a 7x11 inch baking pan.
- Melt the 3 tablespoons of butter in a medium saucepan, whisk in the flour until smooth.
- Stir in the tomatoes, onion, sugar, salt, and black pepper. Cook until thickened, stirring constantly.
- Pour sauce into the baking pan.
- Arrange the deviled eggs on the sauce.
- In a bowl, mix together the bread crumbs and the 2 tablespoons of melted butter, sprinkle over the top of the casserole.
- Bake for 10 minutes or until hot.
- Serve over toast or buttered egg noodles, enjoy.
Notes
Low cost per serving.
Shortcut: Hard Boiled Chicken Eggs.
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