Eggs creole

Ingredients

• 9 hard boiled eggs, sliced
• 1 cup shredded cheese, optional
• 1 cup cracker crumbs mixed with melted butter

White Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Tomato Sauce:

• 4 tablespoons butter
• 1 medium onion
• 1 medium bell pepper
• 4 ribs celery, chopped
• 2 garlic cloves, minced
• 1 -2 1/2 pound canned tomatoes
• 1/2 tablespoon chili powder
• Cayenne to taste
• 1 teaspoon sugar
• 2 tablespoons horseradish
• 2 tablespoons Worcestershire

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Preparation

• Make the white sauce in a medium saucepan by melting butter and stirring in flour, then the milk. Add salt, pepper and heat until smooth. Set aside.
• Prepare tomato sauce by melting the butter in a large pan and add onions, bell pepper and celery cooking until soft. Stir in the tomatoes with juice and remaining ingredients. Cook over medium heat until thick.
• In a greased casserole dish, cover bottom with white sauce, a layer of the eggs followed by a layer of the tomato sauce. Repeat ending with tomato sauce on top. Mix the butter crumbs with the cheese if desired and sprinkle over the top.
• Bake in a preheated 350 degree F. oven for 15 to 20 minutes until bubbly and crumbs are light brown.
  
• Serve over grits or white rice along with crusty French bread.

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