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CUBAN EGGS
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8
1
Cheddar cheese, divided
hard−cooked eggs
cup (4 oz.) shredded sharp
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3
1
tablespoons non−fat milk
/2 teaspoon salt, optional
Dash pepper
1
1
1
2
/2 cup chopped onion
/2 cup chopped sweet green pepper
tablespoon butter
cans (8 oz. each) no−salt−added tomato sauce
Hot cooked rice, optional
• Parsley sprigs, optional
Preheat oven to 350ºF. Cut eggs in half lengthwise. Remove yolks and set
whites aside. In small bowl, mash yolks with fork. Stir in 1/2 cup of cheese,
milk, salt, and pepper until well blended. Fill each white with one heaping
tablespoon yolk mixture. Place in 8x8x2−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
boiling. Pour over eggs. Sprinkle with remaining cheese. Bake until hot
and bubbly and cheese is melted, about 15 minutes. Serve over rice and
garnish with parsley, if desired.
CUBAN EGGS
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