---------- 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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