Sierra Mesa Lodge
Bed and Breakfast Inn

Alto, New Mexico

Specialty Recipe

Make-Ahead Layered Mushrooms & Eggs

Ingredients

1 can (about 10-3/4 ounces) condensed cream of mushroom soup (undiluted).

3 Tablespoons dry sherry or milk

1-1/2 cups each shredded sharp cheddar cheese & jack cheese.

18 eggs

2 Tablespoons milk

1 teaspoon parsley flakes

1/2 teaspoon dill weed

1/8 teaspoon pepper

4 Tablespoons butter or margarine

1/4 pound mushrooms sliced

1/4 cup chopped green onions

paprika

In a pan over medium heat, stir soup and sherry until hot and smooth. Remove from heat and set aside.

In a small bowl, toss cheeses lightly to mix; set aside. Beat together eggs, milk, parsley, dill weed, and pepper; set aside.

In a wide frying pan over medium-low heat, melt butter. Add mushrooms and onion and cook, stirring until onion is limp. Add egg mixture and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Remove from heat. Spoon half the scrambled eggs into a 7 x 11-inch baking dish. Spoon half the soup mixture over the eggs, then sprinkle evenly with half the cheese mixture.

Repeat layers; sprinkle top with paprika. If made ahead, cool, cover and refrigerate.

Bake uncovered, at 300 degrees for 30 to 50 minutes or until hot and bubbly. Let stand for 10 minutes, then cut into squares.

Serves: 8 to 10

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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