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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guide book with over hundred, easy to prepare, healthy, and tasty recipes More...

Creole Eggs


3 tablespoons butter, divided
2 tablespoons flour
8 hard cooked eggs
2 cups tomato pulp
Salt, pepper, and paprika to taste
1 small chopped onion
1 bay leaf
1/8 teaspoon mace
2 cloves
2 tablespoons chopped parsley
Pinch of powdered thyme
Slices of cooked ham
1/3 cup bread crumbs


  • Fry onion, pepper, and parsley in 2 tablespoons butter till tender.
  • Add cloves, thyme, bay leaf, and mace, cook three minutes, then stir in flour, and tomato pulp. Let mixture boil stirring all the time then strain.
  • Quarter the hard cooked eggs; set aside.
  • Preheat oven to 350ºF (180ºC).
  • Put layer of tomato sauce in buttered baking dish, then layer of ham, then eggs sprinkled with salt, pepper, and paprika, then sauce, ham, and eggs, last layer being sauce.
  • Cover with bread crumbs, dot with butter and bake ten minutes in moderate oven.
  • Serve immediately.
Makes 6 to 8 servings.

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<> The shell of a freshly laid egg is almost full; but owing to the porous character of the shell, with age and exposure to air a portion of the liquid substance of which the egg is composed evaporates, and air accumulates in its place at one of the extremities of the shell. Hence an egg loses in density from day to day, and the longer the egg has been kept, the lighter it becomes, and the higher it will rise in the liquid.

An egg that will float on the surface of the liquid should not be used without breaking in separate dish, and is usually unfit for use at all

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