Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Onion, cut in half and |
| Thinly sliced | |
| 1 | Green bell pepper, |
| Julienned | |
| 2 | Ribs celery,julienned |
| 2 cloves | Garlic,thinly sliced |
| 1 | Bay leaf |
| 2 tablespoons | Butter or margarine |
| 1 can | (16 oz) tomatoes,including |
| Liquid | |
| 1 cup | Tomato juice |
| 4 teaspoons | Worcestershire sauce |
| 4 teaspoons | Louisiana red hot sauce |
| 2 teaspoons | Paprika |
| 1½ tablespoon | Cornstarch |
| 4 | English muffins, split in |
| Half | |
| 8 | Hard cooked eggs, sliced |
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.