Creole Eggs - cooking recipe

Ingredients
    1 onion, cut in half and thinly sliced
    1 green bell pepper, seeded and cut into thin strips
    2 celery ribs, thinly sliced
    2 garlic cloves, thinly sliced
    1 bay leaf
    2 tablespoons unsalted butter
    1 (15 ounce) can diced tomatoes, liquid reserved
    1 cup tomato juice
    4 teaspoons Worcestershire sauce
    4 teaspoons louisiana hot sauce
    2 teaspoons paprika
    1 1/2 tablespoons cornstarch
    4 English muffins, split in half
    8 hard-boiled eggs, peeled and sliced
Preparation
    Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
    Drain liquid from tomatoes into a small bowl; set aside.
    Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 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 3 minutes or until sauce is bubbly and thickened.
    Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

Leave a comment