Recipe by loof
An unusual and tasty brunch treat from the Junior League of Huntsville Alabama.
Top Review by alvinakatz
I really liked this, but I also like bell peppers. I used the 2 pan method, as it seemed that a nice thick roue would be important. It is a bit too complex to make for breakfast, but would be perfect for a brunch, or a luncheon or dinner party. I liked the fact that since the eggs were already hard-boiled and it was a casserole, timing wasn't the issue it usually is when you make eggs for a crowd.
- 1 onion, chopped
- 3 green peppers, chopped
- 2 garlic cloves, pressed
- 8 tablespoons butter
- 1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
- 1⁄2 cup flour
- 2 cups milk
- 10 hard-boiled eggs, sliced
- 1 1⁄2 cups cracker crumbs
- salt and pepper
Directions See How It's Made
- In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
- In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
- Blend white sauce with tomato mixture.
- In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
- Bake at 350 degrees for 30 minutes.