Eggs Ponce De Leon

• 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.

eggs, onion, butter, flour, tomato juice, celery, bell pepper, mushroom, salt, worcestershire sauce, thin white sauce, butter

Taken from www.food.com/recipe/eggs-ponce-de-leon-277240 (may not work)