Eggs Ponce De Leon Recipe

Name: Eggs Ponce De Leon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; cracker, crumbed; butter

Servings: persons

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
cracker, crumbed
butter

1
Preheat oven to 400F and butter a casserole dish.
2
Chop whites of eggs and mash yolks.
3
Saute onion in butter until translucent; add flour and blend.
4
Add tomato juice, celery and bell pepper and bring to a boil, stirring constantly.
5
Simmer until celery and pepper are tender.
6
Add mushrooms, seasoning and Worcestershire sauce; blend well.
7
Add white sauce, egg whites and mashed egg yolks.
8
Place in prepared casserole and sprinkle with cracker crumbs; dot with butter.
9
Bake until golden brown and bubbly.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 eggs, hard cooked and peeled, 1/2 onion, peeled and minced, 1 tablespoon butter, 1 tablespoon flour, and more.

Yes, Eggs Ponce De Leon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Ponce De Leon

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