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Colorado River Creole Eggs
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Prepare in Advance:
1-28 oz. can stewed tomatoes
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped green onion
1 bay leaf
salt and pepper
At the Campsite:
1-16 oz. can peas
1 tbl. cornstarch
1 tbl. water
10 eggs (or more)
3/4 cup breadcrumbs
1-1/2 cups grated cheddar cheese
Combine tomatoes, celery, green pepper, onion, bay leaf and the salt and pepper. Simmer uncovered unil the vegetables are slightly tender. Cool. Pour into a heavy plastic bag (Ziploc or Seal-a-meal, seal and chill.
In a heavy skillet, combine tomato mixture and undrained peas. Bring to a boil. Blend cornstarch and water and stir into the mixture. Heat until thick. Remove the bay leaf. Break the eggs into the skillet, one at a time. Cover and simmer for 7-8 minutes or until the eggs are poached as you like them. Sprinkle with crumbs and cheese. Cover for 1 minute to allow the cheese to melt.
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