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Eggs a la Jefferson
16 eggs
salt and pepper to taste
10 strips of bacon, cooked and crumbled
fresh mushrooms, sliced
1 1/2 cups of cheddar cheese, shredded
1/2 cup of sour cream
4 green onions, chopped
tomatoes, thinly sliced
Scramble eggs to soft scramble, do not over cook. Place eggs as a first
layer in a 9x13 baking dish that has been sprayed with cooking spray.
Top with salt and pepper, bacon, mushrooms, cheese and dollops of sour
cream. Sprinkle with green onions. Cover and place in refrigerator if
not using immediately. If refrigerated, bring to room temperature before
cooking. Heat oven to 350ºF. and bake for 20 to 25 minutes, or
until heated through and cheese is bubbly. Place each serving on
platters and garnish with tomato slices. Serves 10
This recipe brought to you by:
The Inn at
Monticello, Charlottesville |
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