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Festive Brunch Eggs

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"If there was ever a place for eggs to star, it's during brunch. This recipe uses a whole dozen and is layered, giving it a beautiful presentation."

List of Ingredients

• 2 cups shredded sharp Cheddar cheese
• 4 Tbsp unsalted butter, divided
• 2 cups sliced fresh mushrooms
• 8 ounces sour cream
• 2 tsp Worcestershire sauce
• 1 cup half-and-half
• 2 Tbsp Dijon mustard
• ¼ tsp salt
• ¼ tsp black pepper
• 12 eggs, beaten
• 1 (2-ounce) jar diced pimientos, drained
• 2 Tbsp shredded Parmesan cheese


Recipe

Preheat the oven to 325°F. Lightly grease a 13 x 9-inch baking sheet and evenly distribute the cheese over the bottom of the dish. Dot randomly with 2 tablespoons of the butter and set aside.

In a medium skillet, melt the remaining 2 tablespoons of the butter over medium heat. Add the mushrooms and sauté 7 minutes. Remove from the heat and add the sour cream and Worcestershire, stirring well to combine. Spoon over the cheese and set aside.

Place the half-and-half, mustard, salt, and pepper in a mixing bowl and stir well. Pour half of this mixture over the mushrooms. Combine the eggs and the pimientos, stirring well. Pour over the mustard mixture. Pour the remaining mustard mixture over the eggs. Sprinkle with the Parmesan cheese. Bake 45 minutes, or until set. Serve warm.

Makes 10 servings