Creole eggs

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
4 tablespoons Flour
2 cups Milk
4 tablespoons Butter
4 tablespoons Chopped onion
4 tablespoons Chopped green pepper
8 eaches Hardboiled eggs
1 cup Grated American cheese
½ teaspoon Salt
¼ teaspoon Pepper
1 each Garlic clove, mashed
2½ cup Canned tomatoes
1 tablespoon Chili powder (or more)
1 cup Cracker crumbs (9 crackers)



NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set aside. Prepare Tomato Sauce by melting 4 tablespoons butter and cook onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until thick, add a pinch of soda. Add white sauce to this sauce. Place alternate layers of sauce and sliced cooked eggs in a greased casserole. Top with cheese and crumbs. Bake at 350F 15-20 minutes. Serve over rice or Chinese noodles. Serves 6.

From le Livre de la Cuisine de Lafayette - Submitted by Mrs. F. D.


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