luvcookbooks's Notes:
Expand12 eggs Ask a question about this ingredient
6 tablespoons butter. divided Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
half onion, finely chopped Ask a question about this ingredient
2 sprigs thyme Ask a question about this ingredient
8 ounces mushrooms, sliced Ask a question about this ingredient
1.5 cups cream sauce, made with heavy cream, warm Ask a question about this ingredient
3/4 cups sharp cheddar, grated Ask a question about this ingredient
1/2 cup cornflakes Ask a question about this ingredient
1 tablespoon chives Ask a question about this ingredient
Scramble eggs in 3 T. butter.
Ask a question about this stepMelt 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.
Ask a question about this stepLightly 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.
Ask a question about this stepYep, without the berries and mimosa you MIGHT feel the slightest bit bilious! I have a small serving and forgo the nap-- cooking Christmas dinner and no telling what the kids might do if I napped.
I could easily see serving this for dinner. Love it! Will make it when my son returns from Madison next month with good local cheese in his luggage. Thanks for posting this!! ;o) P. S. Love the cornflakes in the topping. Perfect.
If he passes through the Milwaukee to Chicago axis, have him bring you cheese and sausage from The Mars Cheese Castle. Sounds cheesy and looks cheesy from the highway (heh heh) but has great cheese and not too expensive. Cheddar aged for ten years, bratwurst, dry sausage... and kitschy stuff. A great Midwestern experience.
Hope to hear what you do with the recipe.
Wisconsin is the dairy state, was proud to include three dairy products in one recipe-- cheese, cream, and butter!
Heaven in a casserole! Love that you embrace the cream!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Holy Heart Stopping Goodness! I think the mimosas and berries are mandatory ... and the nap!!!