Eggs And Ham Creole
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Small, finely chopped|
|Sweet green pepper||1 Small, diced|
|Stalk celery||1 , diced|
|Tomato||1 , diced|
|Tomato sauce||7 1⁄2 Ounce (1 Can, 213 Milliliter)|
|Dried thyme||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Black forest ham||1⁄2 Pound, diced|
|Shredded monterey jack cheese/Mild cheddar cheese||3⁄4 Cup (12 tbs)|
In 8-cup (2 L) measure, combine butter, garlic, onion, green pepper and celery; microwave at High for 4 to 6 minutes or until softened, stirring halfway through.
Add tomato, tomato sauce, thyme, hot pepper sauce, and salt and pepper to taste.
Microwave at High for 4 to 5 minutes or until hot and bubbly.
Stir in ham.
Divide mixture among 4 lightly buttered 1-cup (250 mL) gratin or baking dishes.
With spoon, make a hollow in each tomato mixture; break eggs into hollows.
Gently pierce yolks.
Cover loosely with waxed paper; microwave at High for 1 minute.
Microwave at Medium- High (70%) for 5 to 7 minutes or until whites are set but yolks are still soft, turning dishes if necessary.
Sprinkle with cheese.
Microwave at Medium-High (70%), uncovered, for 1 to 2 minutes or until cheese has melted.
Let stand for 2 to 3 minutes before serving.