Eggs Ponce De Leon

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 eggs, hard cooked and peeled
• 1/2 onion, peeled and minced
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups tomato juice
• 1/2 cup celery, chopped
• 1/4 cup bell pepper, seeded and chopped
• 1/2 cup mushroom, sliced
• salt and pepper, to taste
• 1/2 teaspoon worcestershire sauce
• 1/2 cup thin sauce
• cracker, crumbed
• butter

Recipe

• 1 preheat oven to 400f and butter a casserole dish.
• 2 chop whites of eggs and mash yolks.
• 3 saute onion in butter until translucent; add flour and blend.
• 4 add tomato juice, celery and bell pepper and bring to a boil, stirring constantly.
• 5 simmer until celery and pepper are tender.
• 6 add mushrooms, seasoning and worcestershire sauce; blend well.
• 7 add sauce, egg whites and mashed egg yolks.
• 8 place in prepared casserole and sprinkle with cracker crumbs; dot with butter.
• 9 bake until golden brown and bubbly.