Creole Brunch Eggs Recipe


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Creole Brunch Eggs Recipe from Recipes 4U

 

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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This Creole Brunch Eggs Recipe is one of our Egg Recipes, which have been collected from submissions from our readers and public domain sources. Clearly, with in excess of 50,000 recipes in the collection it is impossible to cook and test every single recipe, so take care and plan carefully. If you spot any thing that looks wrong, please tell us.


 

Creole Brunch Eggs Recipe

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