Title: Cuban Eggs
Categories: Side Eggs
Yield: 4 Servings

8		Eggs, hard-cooked
1/2	ts	Salt
	ds	Pepper
1	ts	Mustard, dry
1	tb	Half-and-half
1	c	Cheese, Cheddar; shredded divided
1	sm	Onion; minced
1/2	md	Green pepper; minced
2	tb	Butter (or marg.); melted
16	oz	Tomato sauce
		Rice; hot, cooked

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.

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