Creole Eggs

• 1 onion, cut in half and thinly sliced
• 1 green bell pepper, seeded and cut into thin strips
• 2 celery ribs, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 2 tablespoons unsalted butter
• 1 (15 ounce) can diced tomatoes, liquid reserved
• 1 cup tomato juice
• 4 teaspoons Worcestershire sauce
• 4 teaspoons louisiana hot sauce
• 2 teaspoons paprika
• 1 1/2 tablespoons cornstarch
• 4 English muffins, split in half
• 8 hard-boiled eggs, peeled and sliced

1. Place onion, bell pepper, celery, garlic, bay leaf and butter in a 2 quart glass measure. Cover with plastic wrap. Cut a small slit in plastic wrap to vent. Microwave on high for 4 minutes.
2. Drain liquid from tomatoes into a small bowl; set aside.
3. Add tomatoes to vegie mixture in the glass measure. Add tomato juice, Worcestershire sauce, hot sauce and paprika; stir well. Cover again and microwave on high for 3 minutes. Remove bay leaf.
4. Using a small wire whisk, blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking, microwave on high for 3 minutes or until sauce is bubbly and thickened.
5. Toast muffins, place 2 halves on each plate, and top with sliced eggs. Top with sauce; serve immediately.

onion, green bell pepper, celery, garlic, bay leaf, unsalted butter, tomatoes, tomato juice, worcestershire sauce, hot sauce, paprika, cornstarch, muffins, eggs

Taken from www.food.com/recipe/creole-eggs-502803 (may not work)