Eggs creole

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
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


  • 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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