Author Notes: This is a traditional Christmas dish from Wisconsin. If you have it for breakfast, you won’t need to eat again until your late afternoon Christmas dinner. I serve berries and mimosas on the side. And toast, of course. It is nice to have someone to help you with the dishes. There will be pots and pans everywhere. You can vary it by using different vegetables instead of mushrooms, using wild mushrooms, using different cheeses (Brie is good but you feel that you should be in a monitored bed while you eat), etc. You have to use butter (on our license plates in Wisconsin, it says “Eat butter or Die”) and include the cornflakes. This recipe is adapted from one served to me by Leota Ester, a family friend and dynamite cook from Appleton, my home town. —luvcookbooks
Serves: 4-6
Ingredients
-
12
eggs
-
6
tablespoons butter. divided
-
2
cloves garlic, minced
-
half
onion, finely chopped
-
2
sprigs thyme
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8 ounces
mushrooms, sliced
-
1.5
cups cream sauce, made with heavy cream, warm
-
3/4
cup sharp cheddar, grated
-
1/2
cup cornflakes
-
1
tablespoon chives
Directions
- Scramble eggs in 3 T. butter.
- Melt other 3 T. butter and saute onions and garlic until soft. Add thyme and cook a few more minutes. Season with salt and pepper. Add mushrooms and cook until most of the liquid from the mushrooms has evaporated. This will take a surprisingly long time, up to 15 minutes. The mushrooms should still be soft and the taste will be rich.
- Lightly butter a small casserole dish. Layer scrambled eggs, mushrooms, grated cheese, cream sauce. Sprinkle cornflakes over the top (You want them to remain crisp.) Bake at 325 for 20 minutes, just to warm through. Sprinkle with chives before serving.
