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| Creole Brunch Eggs Recipe |
Category: Eggs
Rating:
N/A
Servings: 4
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Ingredients
1 onion, cut in half and
1 thinly sliced
1 green bell pepper,
1 julienned
2 ribs celery,julienned
2 centiliter garlic,thinly sliced
1 bay leaf
2 tablespoon butter or margarine
1 can (16 oz) tomatoes,including
1 liquid
1 cup tomato juice
4 teaspoon worcestershire sauce
4 teaspoon louisiana red hot sauce
2 teaspoon paprika
1 1/2 tablespoon cornstarch
4 english muffins, split in
1 half
8 hard cooked eggs, sliced
Cooking Directions:
Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure.Cover with vented plastic wrap.Microwave on high for 5 minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely chop tomatoes and add to vegetables in glass measure.Add tomato juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover again and microwave on high for 5 minutes.Remove bay leaf. Using a small wire whisk,blend cornstarch into reserved tomato liquid.Stir mixture into heated sauce.Cover again.Stirring midway through cooking,microwave on high for 5 to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and top with sliced eggs.Top with sauce;serve immediately.Makes 4 servings.
eggs
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