Makes 10-12 servings
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:
- Preheat oven to 350 degrees. Lightly grease a 9" x 9" or 9" x 13" baking pan.
- 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.
- 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.
- 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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