Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Cook vegetables and seasonings together for ten minutes.
- Remove bay leaf; add bread crumbs and place in a buttered casserole.
- Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
- Bake at 350F for 20 minutes until eggs are set and cheese melts.