Plantation Eggs


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This is a breakfast of champions. Make this for you husband next time to show him how much you really love him. He will be pleasantly surprised and extremely happy.

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  • 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

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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.

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