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Eggs Creole




Source of Recipe


from To Market, To Market...

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc. All rights reserved.

2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 tablespoons butter
1 can (4 ounces) mushrooms, drained
1 can (28 ounces) tomatoes, drained
2 tablespoons flour
8 eggs, hard-boiled and sliced
White Sauce:
4 tablespoons flour
2 cups milk, divided
4 tablespoons butter
1 cup grated sharp Cheddar cheese
TO PREPARE:
1. Sauté onions, green peppers, and celery in butter. Add mushrooms and tomatoes. Add flour, and stir until thickened.
2. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish. Set aside.
White Sauce:
1. In a jar, mix flour and 1/2 cup milk.
2. In a saucepan, heat butter and remaining milk until butter is melted. Stir in flour mixture, and cook over medium heat until thickened.
3. Pour white sauce over top of eggs and sprinkle with Cheddar cheese.
4. Bake as directed.
Temperature: 350 degrees
Time: 30 minutes
YIELD: 8 servings