*  Exported from  MasterCook  *
 
                                Creole Eggs
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 6    Preparation Time :0:45
 Categories    : Eggs                             Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
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 Nutr. Assoc. : 0 0 0 0 477 0 0 0 902 1513 0 0 0 0