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.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 155
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