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Nell B. Nichols
Eggs in Spanish Sauce
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Preparation info
Serves
6
Difficulty
Easy
Appears in
Farm Journal’s Country Cookbook
By
Nell B. Nichols
Published
1972
About
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Recipes
Contents
Serve with a green vegetable
Ingredients
2
c
. canned
tomatoes
½
small
onion
, sliced
½
bay leaf
Main course
Vegetarian
Method
Simmer tomatoes, onion, spices, sugar and salt 10 minutes. Strain.
Melt butter and blend in flour. Add tomato mixture; cook until thickened, stirring constantly.
Spread rice in greased shallow 2½-qt. casserole, making six hollows in it with tablespoon. Break an egg into each nest.
Carefully pour sauce over all. Sprinkle with cheese and crumbs.