Satchel Eggs Recipe
Ingredients
| Eggs | 6 Small, beaten | |
| French loaf - 1 small OR Crusty rolls - 4 , split lengthwise and the soft centers removed | ||
| Butter | 6 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Cooked ham | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 3/4 Cup (16 tbs), chopped | |
| Gruyere cheese | 1/3 Cup (16 tbs), shredded | |
Directions
GETTING READY
1.Preheat the oven to 400 degrees.
MAKING
2.Apply 4 tablespoons (60ml.) butter on the crust interiors and bake for 6- 8 minutes until brown.
3.In the same time, put salt, pepper, ham and mushrooms in the eggs and mix.
4.Heat the remaining butter and cook the egg mixture in it by scrambling.
5.Stuff the eggs in one half of split loaf, put cheese on the top and bake at 450 degrees for 5 minutes, until the cheese melts and browns.
SERVING
6.Serve by placing the empty half on the top along with hot sauce.
1.Preheat the oven to 400 degrees.
MAKING
2.Apply 4 tablespoons (60ml.) butter on the crust interiors and bake for 6- 8 minutes until brown.
3.In the same time, put salt, pepper, ham and mushrooms in the eggs and mix.
4.Heat the remaining butter and cook the egg mixture in it by scrambling.
5.Stuff the eggs in one half of split loaf, put cheese on the top and bake at 450 degrees for 5 minutes, until the cheese melts and browns.
SERVING
6.Serve by placing the empty half on the top along with hot sauce.
Chef
