Creole brunch eggs
4 servings
Ingredients
| Quantity | 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 | |
Directions
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.