Eggs Ponce De Leon - cooking recipe

Ingredients

6 eggs, hard cooked and peeled
1/2 onion, peeled and minced
1 tablespoon butter
1 tablespoon flour
2 cups tomato juice
1/2 cup celery, chopped
1/4 cup bell pepper, seeded and chopped
1/2 cup mushroom, sliced
salt and pepper, to taste
1/2 teaspoon Worcestershire sauce
1/2 cup thin white sauce
cracker, crumbed
butter

Preparation

Preheat oven to 400F and butter a casserole dish.
Chop whites of eggs and mash yolks.
Saute onion in butter until translucent; add flour and blend.
Add tomato juice, celery and bell pepper and bring to a boil, stirring constantly.
Simmer until celery and pepper are tender.
Add mushrooms, seasoning and Worcestershire sauce; blend well.
Add white sauce, egg whites and mashed egg yolks.
Place in prepared casserole and sprinkle with cracker crumbs; dot with butter.
Bake until golden brown and bubbly.