Creole Brunch Eggs
Ingredients:
- 8 Hard cooked eggs, sliced
- 1 Onion, cut in half and thinly sliced
- 1 Green bell pepper; julienned
- 2 Ribs celery; julienned
- 2 clove Garlic; thinly sliced
- 1 Bay leaf
- 2 Tbsp Butter or margarine
- 1 can (16 oz.) tomatoes, including liquid
- 1 cup Tomato juice
- 4 tsp Worcestershire sauce
- 4 tsp Louisiana red hot sauce
- 2 tsp Paprika
- 1-1/2 Tbsp Cornstarch
- 4 English muffins, split in half
Preparation:
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.
Servings: 16Source:
Submitted by: Recipe Group Member
Date:
