Creole Eggs

By loof on November 16, 2007

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Ingredients

    1. 1 onion, chopped
    2. 3 green peppers, chopped
    3. 2 garlic cloves, pressed
    4. 8 tablespoons butter
    5. 1 (15 ounce) cans Italian-style diced tomatoes ( or garlic seasoned)
    6. 1/2 cup flour
    7. 2 cups milk
    8. 10 hard-boiled eggs, sliced
    9. 1 1/2 cups cracker crumbs
    10. salt and pepper

Directions

  1. In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
  2. 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.
  3. Blend white sauce with tomato mixture.
  4. 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.
  5. Bake at 350 degrees for 30 minutes.
 
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