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  Recipe Home » Misc » Creole Brunch Eggs
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  Creole Brunch Eggs
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
1 Onion, cut in half and
Thinly sliced
1 Green bell pepper,
Julienned
2 Ribs celery,julienned
2 cl 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
8 Hard cooked eggs, sliced
Instructions:
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.
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