|
Features for " Creole Eggs"
Served as main course. Non-vegetarian dish.
Ingredients for " Creole Eggs" (Click here for measurement conversion) 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
Method for " Creole Eggs"
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.
Comments
Serves: 6
You may also be interested in
Beet Green Souffle
Deviled Eggs
Chiles Rellenos Casserole
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
