Ingredients for Creole Eggs
- 1/4 cup chopped onion
- Green Bell Pepper
- Celery Ribs
- Garlic Cloves
- 1 bay leaf
- Unsalted Butter
- Diced Tomatoes
- 1/4 cup tomato juice (reserved from can)
- 1 teaspoon Worcestershire sauce
- Louisiana Hot Sauce
- 1/4 teaspoon paprika
- 1 tablespoon cornstarch
- English muffins (as needed)
- Hard Boiled Eggs
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How to Make Creole Eggs
- In a 2-quart glass measuring cup, combine 1/4 cup chopped onion, 1/4 cup chopped bell pepper, 2 tablespoons chopped celery, 1 clove minced garlic, 1 bay leaf, and 1 tablespoon butter.
- Cover the measuring cup with plastic wrap, venting it with a small slit.
- Microwave on high for 4 minutes.
- Drain the liquid from one (14.5 ounce) can of diced tomatoes into a small bowl. Set aside.
- Add the drained diced tomatoes to the vegetable mixture in the glass measuring cup.
- Stir in 1/4 cup of the reserved tomato juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1/4 teaspoon paprika.
- Stir well to combine.
- Cover and microwave on high for 3 minutes.
- Remove the bay leaf.
- In a small bowl, whisk together 1 tablespoon cornstarch and the remaining reserved tomato juice until smooth.
- Stir the cornstarch mixture into the heated sauce.
- Cover and microwave on high for 3 minutes, or until the sauce is bubbly and thickened, stirring halfway through.
- While the sauce simmers, toast your English muffins.
- Place 2 toasted English muffin halves on each plate.
- Top with sliced hard-boiled eggs (approximately 2 eggs per serving).
- Spoon the Creole sauce generously over the eggs and muffins.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
44g
Fat
37g
Carbs
14g
