A single recipe ought to feed 8-12 guests depending on accompanying fruit, bread, potato, etc dishes. Can be prepared a day or two in advance and kept refrigerated, covered until final baking. The entire dish can be assembled easily in less than an hour. Adapted from an idea first found on the cloth bag of a delicious Johnston County Country ham. —foodforthought
dozen scrambled eggs
Mornay sauce (recipe below)
sautéed red pepper
coarsely chopped parsley
whole milk, heated to just short of boiling
best sharp cheddar, shredded
Parmesan cheese, grated
In This Recipe
Butter a ceramic casserole well (9x13 +/-).
Scramble the eggs in 3-4 T butter (embrace your inner Julia), stopping cooking when they are still very wet.
Place scrambled eggs, Mornay sauce, pepper and parsley in casserole. Gently mix together as if you were tossing a salad. Try to avoid over-mixing. You are after a gorgeous, but coarse texture sprinkled with holiday green and red flecks.
Sprinkle crumbs and Parmesan over all.
Bake for 20-30 minutes at 400 F or until sauce bubbles up a bit and crumbs turn golden. Start watching the casserole after 15 minutes or so. Cooking time may vary substantially if ingredients are already hot or refrigerated.
* Artichoke hearts
* Well-sautéed mushrooms (NO moisture
* Chopped fresh jalapeño peppers
* Country ham
We usually serve crowds larger than 4 buffet style. For very large (>10) crowds when we want to make serving simpler and provide some level of portion control, we'll use the casserole mixture to roll up in spinach crepes.
Melt butter in saucepan to bubbling
Sprinkle flour into butter
Cook gently until flour turns golden
Remove pan from heat, add milk
Return to low heat
Stir often with flat bladed spatula to scrape bottom and corners of pan. Sauce will bubble eventually and noticeably thicken.
Remove from heat, Add cheeses and stir until smooth, heating very gently if needed to melt cheddar completely