Canal St. Eggs

Still getting ready for brunch and Mardi Gras!

1/4 lb. tasso ham, sliced thin and julienned
1 crab cake, split in half
2 poached eggs
creole sauce


Preheat oven to 400 degrees.  Split crab cakes in half and bake until golden brown, about 15 minutes.  When almost done, poach eggs.  Place crab cakes on bed of creole sauce.  Indent crab cake so poached egg won't slide off.  Top with julienned ham. 

Quick Creole Sauce:
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 cup black olive rings
1 can Rotel tomatoes
1 can tomato sauce
1 tbsp. creole seasoning

Saute vegetables until tender.  Add rest of ingredients and simmer 20 minutes.