Creole Brunch Eggs Recipe
Recipe
Ingredients
1 onion, cut in half and
1 thinly sliced
1 green bell pepper,
1 julienned
2 ribs celery,julienned
2 cl garlic,thinly sliced
1 bay leaf
2 tbsp butter or margarine
1 can (16 oz) tomatoes,including
1 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
1 half
8 hard cooked eggs, sliced
Recipe
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.Makes 4
servings.
Servings:
4
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Creole Brunch Eggs Recipe - more haute cuisine from Recipes 4u
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