Creole Eggs

• 1 large white onion, chopped
• 1 green onion, chopped
• 2 bell peppers, chopped
• 1/2 c. celery, chopped
• 6 Tbsp. butter, divided
• 1 (16 oz.) can tomatoes
• 1/2 Tbsp. chili powder
• salt and pepper to taste
• 2 Tbsp. flour
• 1 c. milk
• 12 hard-cooked eggs
• 1/2 c. buttered bread crumbs
• 1/4 c. Parmesan cheese

1. Saute onions, peppers and celery in a large skillet in 4 tablespoons melted butter.
2. Add tomatoes, chili powder, salt and pepper.
3. Cook until thick.
4. In a separate pan, melt 2 tablespoons butter.
5. Add flour and blend thoroughly.
6. Add milk and stir until thickened to make a white sauce.
7. Combine with tomato mixture. Slice eggs in round slices.
8. In a buttered 9 x 13 x 2-inch glass baking dish, place a layer of white sauce and tomato mixture and a layer of eggs alternately until ingredients are used, ending with sauce.
9. Top with buttered plain toasted bread crumbs and Parmesan cheese if desired.
10. Bake at 350u0b0 for 30 minutes.
11. Yields 12 servings.

white onion, green onion, bell peppers, celery, butter, tomatoes, chili powder, salt, flour, milk, eggs, buttered bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263929 (may not work)