- 2 dozen eggs
- 1/2 cup milk
- 1/2 cup butter
- 4 cups sliced mushrooms
- 2 cans mushroom soup
- 2 tablespoons sherry (can use cooking sherry)
- 1/2 cup processed cheese spread (or 1 cup grated cheese)
- 1 cup chopped green onions
- 2 cups grated sharp cheddar
- In a large fry pan, melt 1/4 cup (half of the full amount in ingredients) butter and add mushrooms. Fry until browned and the liquid from the mushrooms has reduced.
- Add the mushroom soup, sherry, and processed cheese spread. Stir together until heated through.
- Set aside.
- In a large bowl or blender container, beat the eggs together with the milk until well combined.
- In a large fry pan, melt the remaining 1/4 cup butter on medium low heat. Add the beaten eggs and stir until the eggs are just barely cooked. They should be still a bit wet. Don’t overcook.
- Arrange the scrambled eggs evenly in a greased 9 X 13 pan.
- Add the mushrooms and then green onions.
- Pour warm mushroom soup mixture on top.
- Sprinkle with grated cheddar.
- Bake at 250 for 50 minutes.
Add cubed ham or farmer sausage on top of the scrambled eggs before adding the soup if desired.
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 3 cups (7 ounces) shredded mild Cheddar cheese
- 2 1/4 cups chicken broth
- 4 cups (7 ounces) chopped broccoli florets
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
- Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
- Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.
Makes four 1-cup servings.
At New York City’s Gorilla Cheese truck, their cheesy sandwiches stretch almost as long as the line-ups and customers go ape for their Triple Cream Brie and Smoked Gouda sandwiches.
- 2 slices white French bread (thick slices)
- 2 1/4″ slices of triple crème Brie
- 4 slices prosciutto (thin slices)
- 1 Tbsp strawberry preserve (generous Tbsp)
- Lay the sliced brie on both sides of sliced white French loaf, then spread a layer strawberry preserves and add thinly sliced Prosciutto.
- Brush with butter and cook in a Panini press for 3 minutes or until golden brown.