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Eggs Ponce De Leon

The.french.connection's picture
Ingredients
  Eggs 6 , hardboiled
  Butter 2 Tablespoon
  Onion 1⁄2 , diced
  Flour 1 Tablespoon
  Tomato juice 2 Cup (32 tbs)
  Celery 1⁄2 Cup (8 tbs), chopped
  Green peppers 1⁄4 Cup (4 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
  Worcestershire sauce 1⁄2 Teaspoon
  White sauce 1⁄2 Cup (8 tbs)
  Cracker crumbs 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 375° F (190° C).
2) Chop the egg whites, mash the egg yolks and keep aside.

MAKING
3) In a skillet, saute the onion in 1 tablespoon butter, stir in the flour and blend well.
4) Stir in the tomato juice, celery and peppers, and cook over a low heat, until done.
5) Stir in the mushrooms, seasoning and Worcestershire sauce.
6) Then stir in the white sauce, egg yolks and chopped egg whites.
7) In a shallow buttered casserole, turn the mixture, sprinkle with the cracker crumbs and dot with rest of butter.
8) Bake in a preheated oven for about 10 to 15 minutes, until brown.

SERVING
9) Serve the Eggs Ponce De Leon, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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