Creole Brunch Eggs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, cut in half and
Thinly sliced,
1: Green bell pepper,
Julienned,
2 Ribs: celery, julienned
2 centiliter: Garlic, thinly sliced
1: Bay leaf,
2 tbsp: Butter or margarine,
1 can: , (16 oz) tomatoes,including
Liquid,
1 cup: Tomato juice,
4 tsp: Worcestershire sauce,
4 tsp: Louisiana red hot sauce,
2 tsp: Paprika,
1 1/2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Eggs