This Creole Brunch Eggs dish is a comforting, flavorful way to start your weekend. The heart of the recipe is a rich, aromatic sauce made by simmering onions, bell peppers, celery, and garlic in a mixture of canned tomatoes, tomato juice, and Worcestershire sauce. A touch of Louisiana hot sauce and paprika adds a gentle kick and deep color, while cornstarch thickens the mixture into a luscious gravy. The sauce is ladled over toasted English muffin halves topped with sliced hard-boiled eggs. It&# 226;ÂÂs a perfect balance of textures: the crunch of the toast, the creaminess of the eggs, and the robust, savory sauce. Ideal for lazy Sunday mornings or feeding a small crowd, this dish brings the bold, home-style flavors of the South to your table with minimal fuss.
Creole Brunch Eggs
Description
This Creole Brunch Eggs dish is a comforting, flavorful way to start your weekend. The heart of the recipe is a rich, aromatic sauce made by simmering onions, bell peppers, celery, and garlic in a mixture of canned tomatoes, tomato juice, and Worcestershire sauce. A touch of Louisiana hot sauce and paprika adds a gentle kick and deep color, while cornstarch thickens the mixture into a luscious gravy. The sauce is ladled over toasted English muffin halves topped with sliced hard-boiled eggs. It&# 226;ÂÂs a perfect balance of textures: the crunch of the toast, the creaminess of the eggs, and the robust, savory sauce. Ideal for lazy Sunday mornings or feeding a small crowd, this dish brings the bold, home-style flavors of the South to your table with minimal fuss.Ingredients
Directions
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Thinly slice 1 green bell pepper, julienne 2 ribs of celery, and thinly slice 2 cloves of garlic.
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Place the onion, bell pepper, celery, garlic, 1 bay leaf, and 2 tablespoons of butter or margarine in a 2-quart glass measuring cup or microwave-safe bowl.
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Cover with vented plastic wrap and microwave on high for 5 minutes until vegetables are softened.
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Meanwhile, drain liquid from one 16 oz can of tomatoes into a small bowl and set aside; coarsely chop the tomatoes.
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Add the chopped tomatoes to the microwaved vegetables and stir well.
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Stir in 1 cup tomato juice, 4 teaspoons Worcestershire sauce, 4 teaspoons Louisiana red hot sauce, and 2 teaspoons paprika.
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Cover again and microwave on high for 5 minutes, stirring once halfway through.
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Remove and discard the bay leaf.
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In a small bowl, blend 1 1/2 tablespoons cornstarch into the reserved tomato liquid using a wire whisk until smooth.
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Stir the cornstarch mixture into the hot sauce in the microwave bowl.
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Cover again and microwave on high for 5 to 6 minutes, stirring midway, until the sauce is bubbly and thickened.
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Toast 4 English muffins, split in half, and top each half with sliced hard-boiled eggs.
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Ladle the hot Creole sauce over the eggs and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 41.2kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 3.0g15%
- Cholesterol 12.9mg5%
- Sodium 5.8mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.8g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
