Eggs New Orleans

5.0(6)

Lively flavors and rich taste from the deep South. This savory delight comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

by Molly53·published 2007-07-27

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Breakfast

Servings

4 serving(s)

Total time

35 min

prep 15 min

Calories / serving

190 kcal

Ingredients (11)

serves

2 1/2 cups tomatoes, peeled and choppedtomato
1/2 green bell pepper, seeded and choppedbell-pepper
1 small onion, peeled and choppedonion
1/2 cup celery, choppedcelery
1 teaspoon sugarsugar
3/4 teaspoon saltsalt
1/8 teaspoon pepperpepper
1 bay leafbay-leaf
3/4 cup breadcrumbsbreadcrumbs
4 eggsegg
1/2 cup American cheese, gratedamerican-cheese

Instructions (4 steps)

01Cook vegetables and seasonings together for ten minutes.
02Remove bay leaf; add bread crumbs and place in a buttered casserole.
03Break the eggs on top (without breaking the yolks), sprinkle with salt and pepper and cover with grated cheese.
04Bake at 350F for 20 minutes until eggs are set and cheese melts.

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Rich recipe — supports nutrition-aware planning.