Recipe - Egg Brunch

16 Eggs
One fourth teaspoon Salt
1 cup Evaporated milk
One half cup Butter; melted

SAUCE
4 sl Bacon; minced
One half pound Chipped beef; shredded
One half cup Butter
1 cn (8oz) cut or sliced up mushrooms;
drained
One half cup Flour
Pepper to taste
1 qt Milk

Saut‚ bacon. Remove pan from heat and drain grease. Add chipped beef,
butter and mushrooms to pan with bacon. Sprinkle flour and pepper over
mixture. Gradually stir in milk. Cook until sauce is thickened and smooth.
Stir constantly. Set aside. Combine eggs with salt and milk. Scramble in
butter in a large skillet. In a 9x13 casserole dish, alternate layers of
One half eggs, One half sauce, One half eggs, One half sauce. Cover with foil or casserole lid
and bake at 275ø for 1 hour. Yield: 12 servings,

ELAINE SCHUPPE

MEMPHIS, TN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.