CREOLE EGGS

Creole Eggs image

English muffins topped with hard-coiled egg slices and a tasty tomato based sauce. This is done in the microwave, so is quick. Cooking times listed are approximate, depending on wattage of your microwave.

Provided by Outta Here

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 onion, cut in half and thinly sliced
1 green bell pepper, seeded and cut into thin strips
2 celery ribs, thinly sliced
2 garlic cloves, thinly sliced
1 bay leaf
2 tablespoons unsalted butter
1 (15 ounce) can diced tomatoes, liquid reserved
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons louisiana hot sauce
2 teaspoons paprika
1 1/2 tablespoons cornstarch
4 English muffins, split in half
8 hard-boiled eggs, peeled and sliced

Steps:

Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
Drain liquid from tomatoes into a small bowl; set aside.
Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 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 3 minutes or until sauce is bubbly and thickened.
Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

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