Recipe From Karen's Kitchen
CHRISTMAS BRUNCH EGGS
Dried/chipped beef sauce:
1/2 lb. dried/chipped beef shaved(sliced paper thin)
1/4 c. butter
1/2 c. flour
4 c. milk (skim or whole)
Pepper to taste
Melt butter in large fry pan. Sprinkle in flour and pepper, and cook (will be very thick) until a light golden brown. Slowly stir in the milk with a whisk, and cook over medium heat until thick and smooth. Set aside while cooking the egg portion of this dish.
Eggs:
20 whole eggs
2 1/2 - 3 tsps. salt
1 c. evaporated milk
3 Tbs. butter
1 whole large red tomato
Combine eggs, salt, and milk in large bowl and beat or whisk until well combined and smooth.
Melt butter in large fry pan and cook as you would scrambled eggs that are just barely done.
Spray a glass 9 x 13 pan with a butter spray, and alternately layer the scrambled eggs and the dried beef sauce starting with the beef sauce. Thinly slice the tomato and lay them the long way on top of the egg mixture overlapping just a little. Sprinkle with a little parmesan cheese if desired.
Bake in 350 oven for 1 to 1 1/2 hours covered for the first 1/2 hour. Serves 10 to 12
***This can be made the day before and kept in the refrigerator. Remove from the refrigerator for 2 hours before baking, or extend baking time.
baking or extend the baking time.
