10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!
March 9, 2012 at 10:57 am
Do you slice the eggs?
March 10, 2012 at 3:11 pm
yes, peel and sliced and then cover with mixture
March 9, 2012 at 11:08 am
WOW Gonna Have To Try This ASAP This Would Be Great For A Weekend Brunch
March 9, 2012 at 12:41 pm
I’m a bit dense here. I assume we are talking hard boiled eggs, right? So you place the whole, shelled eggs in the pan and cover with the mixture?
March 10, 2012 at 3:10 pm
yes hard boiled egss, peeled and sliced and then cover with mixture!