Try this Creole Brunch Eggs recipe, or contribute your own.

Still searching for what to cook ?

Name: Creole Brunch Eggs
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Liquid; Half; 1 Onion, cut in half and; 2 cl Garlic,thinly sliced; 2 tb Butter or margarine; Thinly sliced; 4 ts Louisiana red hot sauce; 8 Hard cooked eggs, sliced; 1 c Tomato juice; 4 ts Worcestershire Sauce; Julienned; 2 ts Paprika; 4 English muffins, split in; 1 Green bell pepper,; 2 Ribs celery,julienned; 1 Bay leaf; 1 1/2 tb Cornstarch; 1 cn (16 oz) tomatoes,including

Find the most delicious recipes here

INGREDIENTS

Liquid
Half
1 Onion, cut in half and
2 cl Garlic,thinly sliced
2 tb Butter or margarine
Thinly sliced
4 ts Louisiana red hot sauce
8 Hard cooked eggs, sliced
1 c Tomato juice
4 ts Worcestershire Sauce
Julienned
2 ts Paprika
4 English muffins, split in
1 Green bell pepper,
2 Ribs celery,julienned
1 Bay leaf
1 1/2 tb Cornstarch
1 cn (16 oz) tomatoes,including

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Creole Brunch Eggs

Liquid 
  Half 
1  Onion, cut in half and 
2 cl Garlic,thinly sliced 
2 tb Butter or margarine 
  Thinly sliced 
4 ts Louisiana red hot sauce 
8  Hard cooked eggs, sliced 
1 c Tomato juice 
4 ts Worcestershire Sauce 
  Julienned 
2 ts Paprika 
4  English muffins, split in 
1  Green bell pepper, 
2  Ribs celery,julienned 
1  Bay leaf 
1 1/2 tb Cornstarch 
1 cn (16 oz) tomatoes,including

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (163g)
Recipe Makes: 4 Servings

Calories: 155
Calories from Fat: 107 (69%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.9g
Cholesterol 12.3mg		4 %
Sodium 256.6mg		9 %
Potassium 462.8mg		12 %
Total Carbohydrate 12.8g		4 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 9.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 155

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe