Created by Mikekey on November 7, 2013
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.