Creole brunch eggs

Yield: 4 servings

Measure Ingredient
1 Onion, cut in half and
Thinly sliced
1 Green bell pepper,
2 Ribs celery,julienned
2 cloves Garlic,thinly sliced
1 Bay leaf
2 tablespoons Butter or margarine
1 can (16 oz) tomatoes,including
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
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.

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