Creole Eggs
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INGREDIENTS
- 8 Hard-boiled eggs; (about 1
- 3/4 c Onions ; chopped
- 1 c Celery ; chopped
- 1 lg Bell pepper; chopped
- Bacon drippings
- 1 cn (8 ounce) tomato sauce
INSTRUCTIONS
saute onion, celery and bell pepper in bacon drippings. Do not let brown. Add tomato sauce and celery soup. Simmer until well blended. Then, in a casserole, spread a layer of the sauce and a layer of sliced hard-boiled eggs. Repeat layers with sauce as top layer. Heat in 300F oven for 30 minutes before serving. This is good with broiled chicken or ham and may be made in the morning before serving at evening meal. Serves 8. Posted to MM-Recipes Digest by Magda
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (183g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 172 | ||
| Calories from Fat: 117 (68%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13g | 17 % | |
| Saturated Fat 5.1g | 26 % | |
| Monounsaturated Fat 5.8g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 12.3mg | 4 % | |
| Sodium 64.6mg | 2 % | |
| Potassium 306.5mg | 8 % | |
| Total Carbohydrate 12.7g | 4 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 9.9g | ||
| Protein 1.7g | 2 % | |
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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. |
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Calories per serving: 172
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