Creole Eggs
Recipe: #11049
November 07, 2013
Categories: Breakfast, Eggs, Onions, Peppers, Creole, Brunch, Fathers Day, Game/Sports Day, High Protein, Vegetarian, Canned Tomatoes, Spicy, Kosher Dairy, Vegetarian Dinner, more
"English muffins topped with hard-boiled 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."
Ingredients
Nutritional
- Serving Size: 1 (496 g)
- Calories 712.6
- Total Fat - 35 g
- Saturated Fat - 10.3 g
- Cholesterol - 465.8 mg
- Sodium - 657.7 mg
- Total Carbohydrate - 78.6 g
- Dietary Fiber - 5 g
- Sugars - 44.9 g
- Protein - 21.8 g
- Calcium - 166.1 mg
- Iron - 4.7 mg
- Vitamin C - 55.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 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.
Step 2
Drain liquid from tomatoes into a small bowl; set aside.
Step 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.
Step 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.
Step 5
Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.
Tips
No special items needed.