Creole Eggs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 drain liquid from tomatoes into a small bowl; set aside.
• 3 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.
• 4 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.
• 5 toast muffins, place 2 halves on each plate, and top with sliced eggs. top with sauce; serve immediately.