Cuban Eggs

This Cuban egg dish is a wonderful choice for an elegant brunch. If you make the optional rice, it becomes a filling lunch.

• 8 hard-cooked eggs
• 1 cup (4 oz.) shredded sharp Cheddar cheese, divided
• 3 tablespoons non-fat milk
• 1/2 teaspoon salt, optional
• Dash pepper
• 1/2 cup chopped onion
• 1/2 cup chopped sweet green pepper
• 1 tablespoon butter
• 2 cans (8 oz. each) no-salt-added tomato sauce
• Hot cooked rice, optional
• Parsley sprigs, optional

METHOD

Preheat oven to 350° F.

Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup cheese, milk, salt, and pepper until well blended. Fill each white with one heaping tablespoon yolk mixture. Place in 8 x 8 x 2 inch baking dish.

In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes. Stir in tomato sauce and bring to a boil. Pour over eggs. Sprinkle with remaining cheese. Bake in preheated 350° F oven until hot and bubbly and cheese is melted, about 15 minutes. Serve over rice and garnish with parsley, if desired.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

back to hard-boiled Easter eggs      back to breakfast/brunch recipes

 

top of page