Ginger's Egg Brunch Dish Recipe
Ingredients
| Bacon Slices | 4 | |
| Beef | 1/2 pound, dried | |
| Mushrooms | 1 Can (10oz), sliced | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Milk | 1 Quart | |
| Pepper | 1 | |
| Eggs | 16 Small | |
| Salt | 1/4 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs) |
Directions
Chop bacon and saute until almost done.
Add dried beef and mushrooms.
Add butter and 1/2 cup flour.
Stir well and cook 2 or 3 minutes.
Add 1 quart of milk and stir quickly and well to prevent lumping.
Add pepper but no salt as the dried beef is usually salty.
Cook until thickness of pudding.
A little cornstarch may be added if not thick enough.
Lightly beat 16 eggs with 1/4 teaspoon salt and 1 cup evaporated milk.
Melt 1/4 cup butter in large skillet and scramble eggs.
Butter a casserole.
First put in a layer of sauce, then a layer of eggs, repeating layers until all ingredients are used, ending with sauce on top.
Cover with foil and heat at 275 degrees for 1 hour.
This may be made the day before and heated just before serving.
Serves 12.
One-fourth of the recipe serves 3.
Add dried beef and mushrooms.
Add butter and 1/2 cup flour.
Stir well and cook 2 or 3 minutes.
Add 1 quart of milk and stir quickly and well to prevent lumping.
Add pepper but no salt as the dried beef is usually salty.
Cook until thickness of pudding.
A little cornstarch may be added if not thick enough.
Lightly beat 16 eggs with 1/4 teaspoon salt and 1 cup evaporated milk.
Melt 1/4 cup butter in large skillet and scramble eggs.
Butter a casserole.
First put in a layer of sauce, then a layer of eggs, repeating layers until all ingredients are used, ending with sauce on top.
Cover with foil and heat at 275 degrees for 1 hour.
This may be made the day before and heated just before serving.
Serves 12.
One-fourth of the recipe serves 3.
Chef
