Eggs Ponce De Leon

Name: Eggs Ponce De Leon
Ingredients: 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 white sauce; cracker, crumbed; butter

13 ingredients

9 steps

Ingredients

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 white sauce
cracker, crumbed
butter

Directions

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 white 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.