Recipes Share News About Us Contact

Breads/Breakfast Mpls Star & Tribune
Eggs 3/17/2012


Submitted by: Marlys and Glenn

For a printer friendly version of this recipe, click here

Servings: 6

This is an old tried-and-true brunch dish that everyone seems to like.

pound fresh mushrooms, sliced
2 large onions, coarsely chopped
cup ( stick) butter

For cheese sauce:

2 tablespoons butter
2 tablespoons flour
1 cups light cream (half and half)
pound Swiss cheese, grated
1 tablespoon Dijon-style mustard
teaspoon salt
Dash cayenne pepper
teaspoon white pepper

For eggs:

1 dozen large eggs
cup light cream
teaspoon salt
2 tablespoons butter

Final topping:

cup fresh snipped parsley
2 large tomatoes, peeled and sliced

Saute mushrooms and onion in the cup butter, melted in a skillet. Meanwhile, in a heavy saucepan, melt 2 tablespoons butter and stir in the flour, cooking until the roux is fragrant. Slowly add the light cream, stirring constantly until smooth and slightly thickened. Stir in cheese, mustard, salt, cayenne and white pepper.

Lightly beat eggs with cup light cream and teaspoon salt. Melt 2 tablespoons butter in a skillet and scramble eggs, being careful not to overcook. Place eggs in a buttered 1 to 2 quart shallow glass casserole (about 8 X 12 inches). Spoon sauteed mushrooms and onions on top of eggs and top this with the cheese sauce. Sprinkle chopped parsley on top. (This may be refrigerated until ready to bake.)

Place tomato slices on top just before baking. Bake uncovered at 325 until casserole bubbles in the center -- about 30 minutes if casserole has not been refrigerated, and about 45 minutes if it is cold to start.

< Go Back

My Image

Search for a recipe:

Button: Advanced Search
Button: Send this recipe to a Friend

© 2023, | privacy policy | contact us | home