Recipe(tried): Brookforest Eggs

Hi Naomi:-) Here is one recipe for you. You will need to make several recipes of this for such a large group. This recipe is from The Cotton Country Collection, The Junior Charity League of Monroe, Louisiana.

Brookforest Eggs
Serves 4 or 5

9 eggs
1 1/2 c. chopped, cooked ham
3 Tbl. chopped green pepper
2 cans (4 oz. each) sliced mushroome
Sliced American cheese
Salt
Pepper
Paprika

Break 3 eggs into a mixing bowl and beat lightly with a fork. In an ungreased 1 quart casserole, pour enough of the beaten eggs to barely cover the bottom. Sprinkle a thick layer of chopped, cooked ham over that. Add a light layer of chopped green pepper and a thick layer of sliced, drained mushroos. Salt and pepper liberally. Now comes the trick: Take three or four of the unbroken eggs, crack the shell and deposit the eggs, with the yolk unbroken, right on top of the other ingredients. Drop these egggs here and there at random, being careful to keep the yolks intact. Cover the whole thing with slices of American cheese. Use a sharper cheese if you prefer it tangy. Now, start all over, building another layer. Cover that layer with cheese. Sprinkle with paprika, cover and put in a 275 to 300 degree F oven for 2 hours. The way to test if it is done is to stick a good-sized spoon into the middle. If the spoon stands up, it's done. This recipe may be made for any number of people. Allow 2 eggs per person. If you are having a crowd, you can build 5, 6, or even 7 layers this way. If it is a big casserole, cook it for 2 1/2 hours. "The only way to understand or appreciate this dish is to eat it. It is unique. This rceipe is delicious served with a fresh green salad or fresh pear halves with a cherry in the center, blueberry coffee cake and coffee. Instead of bell peppers and mushrooms, sometime try using drained artichoke hearts alone with a layer of drained, green asparagas spears."