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This is one of Jim's favorite brunch dishes. I first had something similar to this when I lived in Japan in the 70's. I've actually called it Yokosuka Egg Casserole for years. It is also the recipe that placed me in the 1997 semi-finals of the Jones Dairy Farm B&B Recipe contest. I received some nice gifts and boosted my confidence for entering recipe contests.

1/2 pound mushrooms, sliced
1 medium onion, chopped
2 tablespoons butter
1/2 pound Jones® boneless ham, sliced
8 hard boiled eggs, peeled and sliced

SAUCE:
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon white pepper
dash Tabasco sauce
1 ounce Mirin (Japanese cooking sake)
2 cups milk

TOPPING:
1/2 cup fresh bread crumbs (croissant crumbs are best)
1 ounce grated Parmesan cheese
dash paprika

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease a 9" x 9" or 9" x 13" baking pan.
   
2. Sauté mushrooms and onion in butter for 5-6 minutes; add ham and sauté another 3-4 minutes. Drain well. Layer 1/2 of egg slices in baking dish; top with 1/2 of mushroom/ham mixture. Repeat layers.
   
3. SAUCE: In small saucepan, melt butter; add flour. Cook over medium heat for 2-3 minutes. Add salt, white pepper, Tabasco, Mirin, and milk; cook until thickened. Pour over casserole.
   
4. Sprinkle top of casserole with fresh bread crumbs, Parmesan cheese and paprika. Bake for about 20-30 minutes until bubbly and top is browned. (You may also make this in individual ramekins.)

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