Irish Eggs

By • September 23, 2009 • 0 Comments

Author Notes: An old family friend passed this recipe on many years ago. I make if for family gatherings. It is prepared the night before and then heated in the morning.ageekymom

Serves 12

  • 24 eggs
  • 1/2 pound butter
  • 1/2 cup milk
  • 2 cans Cream of Mushroom soup
  • 1 cup mushrooms, sliced and sauteed
  • 1/2 cup cream sherry
  • 1 cup parmesan cheese, grated
  • 1/2 teaspoon paprika
  1. Scramble the eggs with the butter or margarine, the milk and salt & pepper to taste.
  2. Mix together the soup, mushrooms and sherry.
  3. In a deep baking dish, layer, in order, the eggs and the soup mixtures.
  4. Sprinkle Parmesan cheese on top and dust with paprika.
  5. Refrigerate overnight.
  6. Bake at 250 degree (F) for 50+ minutes, until warmed throughout.
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Tags: can be made ahead, Easy, Holidays, savory, serves a crowd

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