Eggs Ponce De Leon Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Eggs - 6, hard-boiled | ||
| Butter | 2 Tablespoon | |
| Onion | 1/2 | |
| Flour | 1 Tablespoon | |
| Tomato juice | 2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green peppers | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Worcestershire sauce | 1/2 Teaspoon | |
| White sauce | 1/2 Cup (16 tbs) | |
| Cracker crumbs - as required | ||
Directions
GETTING READY
1) Preheat the oven to 375° F (190° C).
2) Chop the egg whites, mash the egg yolks and keep aside.
MAKING
3) In a skillet, saute the onion in 1 tablespoon butter, stir in the flour and blend well.
4) Stir in the tomato juice, celery and peppers, and cook over a low heat, until done.
5) Stir in the mushrooms, seasoning and Worcestershire sauce.
6) Then stir in the white sauce, egg yolks and chopped egg whites.
7) In a shallow buttered casserole, turn the mixture, sprinkle with the cracker crumbs and dot with rest of butter.
8) Bake in a preheated oven for about 10 to 15 minutes, until brown.
SERVING
9) Serve the Eggs Ponce De Leon, immediately on individual serving plates.
1) Preheat the oven to 375° F (190° C).
2) Chop the egg whites, mash the egg yolks and keep aside.
MAKING
3) In a skillet, saute the onion in 1 tablespoon butter, stir in the flour and blend well.
4) Stir in the tomato juice, celery and peppers, and cook over a low heat, until done.
5) Stir in the mushrooms, seasoning and Worcestershire sauce.
6) Then stir in the white sauce, egg yolks and chopped egg whites.
7) In a shallow buttered casserole, turn the mixture, sprinkle with the cracker crumbs and dot with rest of butter.
8) Bake in a preheated oven for about 10 to 15 minutes, until brown.
SERVING
9) Serve the Eggs Ponce De Leon, immediately on individual serving plates.
Chef
