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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stuffed Eggstravaganza Recipe

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This recipe for Stuffed Eggstravaganza is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large French loaf, cut lengthwise and hollowed out
4 tbsp. butter
2 tbsp. mayonnaise
8 slices ham
1 large tomato sliced
1 small onion thinly sliced
8 eggs slightly beaten
Salt and pepper
8 slices cheddar cheese
Dill pickles
Directions:
Directions:
Spread the bread cavity with 2 tbsp. butter and mayonnaise. Line bread with ham slices. Top with tomato and onion. In a frying pan lightly scramble eggs in remaining butter. When still quite moist pile into bread. Top with cheese slices and dill pickles. Cover with top portion of bread. Wrap in greased foil and bake in 375º oven for 15 to 20 minutes. Cut into thick slices to serve.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe invites endless variations. Substitute different varieties of breads, meats, cheese and vegetable. (It's a great way to use leftovers too.) For a single serving try using small amounts of the ingredients in hollowed out dinner bowl on a Kaiser roll.

 

 

 

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