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scrambled eggs (1 tbsp. butter, 6 eggs lightly beaten, 1/2 tsp
salt, 1/4 tsp pepper)
1 round loaf bread (8-9 inch diameter)
4 oz. sliced ham
1/2 red bell pepper, diced
1/2 c shredded monterey jack cheese
1/2 c shredded cheddar cheese
1/2 c sliced pitted ripe olives
1 medium tomato, thinly sliced
8 oz. mushrooms, cooked
Prepare scrambled eggs and keep warm.
Cut a 2 inch slice from the top of the loaf to use for the lid.
Remove the soft exterior of the loaf leaving a 1 inch thick wall and bottom.
Place ham on the bottom of the loaf. Top with diced pepper.
Sprinkle with half of the cheeses. Layer scrambled eggs, olives, and tomatoes
over the cheeses. Top with remaining cheeses and mushrooms.
Place the lid on the loaf. Wrap in foil, place on a cookie
sheet, and bake for 30 min. or til heated through at 350 degrees.
Cut into 8 wedges
Joyce
Ivy Cottage
Cozy in historic Fort Langley, BC
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