Ginger's Egg Brunch Dish
|Dried beef||1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
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.
One-fourth of the recipe serves 3.