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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup butter 1/2 pound fresh mushrooms, sliced 1/2 pound piece ham, cut into 1/2-inch chunks 1 red pepper (sweet), diced 1 or 2 green onions, chopped fine 1/2 cup all-purpose flour Salt and freshly ground black pepper (to taste) 4 cups low-fat milk (not skim) 3/4 cup half and half cream or 5-10 percent cream Fresh chives or parsley and several cherry tomatoes for garnish 14 extra large eggs Instructions: Preheat oven to 350 degrees. Saute mushrooms in 2 tablespoons of the butter for about 3 minutes. Add red pepper and green onion and saute 1 minute more. Remove from pan. Add 4 more tablespoons of butter, flour, salt and pepper. Cook for a minute, stirring constantly. Gradually add the milk until mixture is smooth and thickened, 15-20 minutes. Combine eggs, cream and 1/4 teaspoon salt and cook in remaining 2 tablespoons of butter in a skillet over medium until scrambled very softly. In a buttered dish at least 10-inches square and 3-inches deep or in 2 smaller dishes, layer the sauce, ham, vegetable mixture, eggs, sauce again, eggs again, then vegetables on top. Sprinkle with a little Parmesan cheese. Bake uncovered 20 minutes. Garnish. |
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