- 1/2 C. sliced fresh mushrooms
- 1 Tbs. butter or margarine, melted
- 16 large eggs, beaten
- 1 C. evaporated milk
- 1/4 tsp. salt
- 1/2 C. butter or margarine, divided
- 1/2 C. all-purpose flour
- 4 C. milk
- 8 slices bacon, cooked and crumbled
- 1 4-1/2 oz. jar dried beef, rinsed, drained, and diced
- 1/4 tsp. pepper
Cook sliced mushrooms in 1 Tbs. melted butter in a small skillet over medium-high heat, stirring constantly, until tender. Set mushrooms aside. Combine eggs, evaporated milk, and salt; stir well. Melt 1/4 C. butter in a large skillet over medium-low heat. Add egg mixture and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are firm but still moist (do not stir constantly); set aside. Melt remaining 1/4 C. butter in a heavy saucepan over low heat; add flour and milk, stirring until smooth. Cook 1 minute, stirring constantly. Gradually mixture will thicken and bubble. Stir in mushrooms, bacon, dried beef, and pepper.
Pour half of sauce into an ungreased 13x9 baking dish; top with eggs. Pour remaining sauce over eggs. Cover and bake at 275 degrees for 1 hour.
Makes 12 servings.
Beth of Ocean Springs, Mississippi.