Recipe: Eggs in Spanish Sauce (using dry bread crumbs)

EGGS IN SPANISH SAUCE

6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons sugar
1 (28 ounce) can tomatoes, cut up
1 bay leaf
1/4 cup fine dry bread crumbs
1 tablespoon butter, melted

Preheat oven to 350 degrees F.

Halve eggs lengthwise. Remove yolks and mash; Stir in mayonnaise, mustard, and 1/8 teaspoon salt. Stuff egg whites with yolk mixture. Arrange egg halves in a 10x6x2-inch baking dish.

Cook onion and green pepper in 2 tablespoons butter till tender.

Stir in flour, sugar, 1/2 teaspoon salt, and dash 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 tablespoon melted butter; sprinkle atop.

Bake in a 350 degree F oven about 25 minutes. Let stand 5 to 10 minutes.

Servings: 4
Source: Better Homes and Gardens New Cook Book, 1981