Eggs Ponce De Leon
Ingredients
- 6 eggs, hard cooked and peeled ⓘ
- 1/2 onion, peeled and minced ⓘ
- 1 tablespoon butter ⓘ
- 1 tablespoon flour ⓘ
- 2 cups tomato juice ⓘ
- 1/2 cup celery, chopped ⓘ
- 1/4 cup bell pepper, seeded and chopped ⓘ
- 1/2 cup mushroom, sliced ⓘ
- salt and pepper, to taste ⓘ
- 1/2 teaspoon Worcestershire sauce ⓘ
- 1/2 cup thin white sauce ⓘ
Instructions
- Preheat oven to 400F and butter a casserole dish.
- Chop whites of eggs and mash yolks.
- Saute onion in butter until translucent; add flour and blend.
- Add tomato juice, celery and bell pepper and bring to a boil, stirring constantly.
- Simmer until celery and pepper are tender.
- Add mushrooms, seasoning and Worcestershire sauce; blend well.
- Add white sauce, egg whites and mashed egg yolks.
- Place in prepared casserole and sprinkle with cracker crumbs; dot with butter.
- Bake until golden brown and bubbly.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).