*  Exported from  MasterCook  *

                               Creole Eggs

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:45
Categories    : Eggs                             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    onion -- thinly sliced
   1                    green 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

     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 sautéed 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 20 minutes at 375 degrees.

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Nutr. Assoc. : 0 0 0 0 477 0 0 0 902 1513 0 0 0 0