---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CREOLE BRUNCH EGGS
  Categories: Eggs
       Yield: 4 servings
  
       1    Onion, cut in half and
            Thinly sliced
       1    Green bell pepper,
            Julienned
       2    Ribs celery,julienned
       2 cl Garlic,thinly sliced
       1    Bay leaf
       2 tb Butter or margarine
       1 cn (16 oz) tomatoes,including
            Liquid
       1 c  Tomato juice
       4 ts Worcestershire sauce
       4 ts Louisiana red hot sauce
       2 ts Paprika
   1 1/2 tb Cornstarch
       4    English muffins, split in
            Half
       8    Hard cooked eggs, sliced
  
   Place onion,bell pepper,celery,garlic,bay leaf and
   butter in a 2 quart glass measure.Cover with vented
   plastic wrap.Microwave on high for 5 minutes. Drain
   liquid from tomatoes into a small bowl;set
   aside.Coarsely chop tomatoes and add to vegetables in
   glass measure.Add tomato juice,Worcestershire
   sauce,hot sauce and paprika;stir well.Cover again and
   microwave on high for 5 minutes.Remove bay leaf. Using
   a small wire whisk,blend cornstarch into reserved
   tomato liquid.Stir mixture into heated sauce.Cover
   again.Stirring midway through cooking,microwave on
   high for 5 to 6 minutes or until sauce is bubbly hot
   and thickened. Toast muffins and top with sliced
   eggs.Top with sauce;serve immediately.Makes 4 servings.
  
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