Melissa's Creole Eggs

Serves 10
1 med. onion, chopped fine
2 T. bacon drippings
2 c. fresh tomatoes
1/2 green pepper, chopped fine
1/2 c. finely chopped celery
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika
10 hard-cooked eggs
bread crumbs

Saute onion in bacon drippings until lightly browned. Add tomatoes, pepper, and celery. Season to taste with salt, pepper and paprika. Cook until thick. This is the tomato sauce for eggs. Make cream sauce as follows:

2 T. butter
2 T. flour
1 c. milk
1/2 tsp. salt
1/2 tsp. ground pepper

Melt butter, blend in flour, gradually add milk. Cook over low, heat, stir constantly until thick. Add salt and pepper. Cook 5 minutes, stirring occasionally. Preheat oven to 350º. Slice eggs in thick slices. Layer eggs in a 13x9x2 pan. Pour a layer of tomato sauce over eggs, next over this a layer of cream sauce. It will run together. Repeat layers until ingredients are used. Sprinkle top with bread crumbs; brown in oven about 20 minutes.

Melissa L. Funk - Edinburg, VA