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Creole Eggs

Origin: U.S.A.

1 Onion -- thinly sliced
1 green pepper -- seeded and chopped
1 celery stalk -- chopped
1 clove garlic -- minced
2 tablespoons bacon fat
6 ounces mushrooms -- sliced
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup red ripe tomatoes -- chopped
2 tablespoons fresh parsley -- chopped
8 hard-boiled eggs -- cooled and shelled
3/4 cup bread crumbs
1/4 cup Parmesan cheese -- grated

Saute onion, pepper, celery and garlic in bacon fat for 5 minutes. Add mushrooms and saute 5 more minutes. Remove from heat and set aside. Melt butter in a saucepan, add flour, and stir to make a roux. Add milk and bring to a boil, stirring constantly.
Add tomatoes, parsley, and sautéed vegetables to sauce. Slice eggs in half lengthwise. Spread a few tablespoons of the sauce over the bottom of a
buttered casserole, top with some of the hard-boiled eggs and sprinkle with bread crumbs. Continue to make alternate layers of sauce and egg slices. End
with a layer of sauce. Sprinkle thickly with bread crumbs and grated Parmesan
cheese. Bake 20 minutes at 375 degrees.

Serving 6

Elizabeth Powell