Beer makes batters better, meat more tender, and sauces more flavorful.
Creole Eggs
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- #42312
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 onion, thinly sliced
1 green bell 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
directions
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 sauteed 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 for 20 minutes at 375 degrees F.
added by
toni1976
nutrition data
Nutritional data has not been calculated yet.
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