Creole Brunch Eggs

---------- Recipe via Meal-Master (tm) v8.02

Title: CREOLE BRUNCH EGGS
Categories: Eggs
Yield: 4 servings

1 Onion, cut in half and
Thinly sliced
1 Green bell pepper,
Julienned
2 Ribs celery,julienned
2 cl Garlic,thinly sliced
1 Bay leaf
2 tb Butter or margarine
1 cn (16 oz) tomatoes,including
Liquid
1 c Tomato juice
4 ts Worcestershire sauce
4 ts Louisiana red hot sauce
2 ts Paprika
1 1/2 tb Cornstarch
4 English muffins, split in
Half
8 Hard cooked eggs, sliced

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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