Published
January 1, 2003
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Brunch Buffet Eggs and Mushrooms
Here is a luscious dish, for which most of the preparation can be done in advance. It will keep warm for a while which is an advantage over most egg dishes, and can be served over toasted Challah, Biscuits, or English Muffins.
I first wrote this recipe for a woman who wanted to make a special New Year's Morning meal. She had just become engaged, and for the first time was going to entertain her Fiancee's friends. She served this with my Waldorf Salad and Mistake-Proof Maple Pecan Crunch Cake. I am delighted to report that they are now happily married, and that he is the envy of his pals.
Ingredients
2 Onions, chopped
1 pound Mushrooms, sliced
1 bunch Parsley, without stems and minced
1/2 cup Parmesan Cheese, grated
1/2 cup Flour
1/2 cup Dry Sherry
3 1/2 cups Half and Half
1 teaspoon Seasoned Salt
1 teaspoon Pepper
1 dozen Eggs, hard-boiled and sliced
Method
In a large skillet, melt the Butter.
Add the Onions and Mushrooms.
Cook, stirring occasionally until brown over a medium heat.
Remove the skillet from the burner. Sprinkle the Flour over the mixture in the skillet, and stir until it is thoroughly absorbed.
Add all the other ingredients, except the Eggs.
Cook and stir over medium heat until the mixture comes to a boil and thickens.
Remove from heat.
Add the Eggs, stir to mix, and serve.
Everything for this may be done in advance, except adding the eggs to the hot sauce. They become a bit rubbery, if reheated, and should be added just before serving.
Makes 8 servings.
Excerpts from It's Not Just Chicken Soup.
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