Fancy Egg Scramble
This dish smells and feels like home to me. For as long as I can remember we have been eating this "fancy" egg scramble dish right after church Easter morning. The Easter breakfast preparations start the night before. My mom slaves away, normally with little to no help, cutting, frying and mixing all of the ingredients together. Even when our pre-Easter celebrations go late into the night, she is somehow still able to prep the dish to perfection.
The next morning, we pour ourselves out of bed, put on our Sunday best and head to church. After mass, we return home and my mom pops the casserole into the oven. As it bakes, my brother, sister and I search for and enjoy the chocolate bunnies, Peeps and, more recently, bottles of wine in our Easter baskets.
Once the casserole has finished baking, we all gather around the dining room table, cut a hard-boiled egg into five slices and pass them out to each family member. This is our opportunity to be thankful that we’re all together and express our love for each other. The sharing of the egg is a Polish tradition that my mom celebrated growing up. It is a constant reminder that no matter how old we get and where our lives may take us that we will always be a part of this family. Even during the years my brother was serving in Iraq and wasn’t physically with us, his presence was missed and his slice was left uneaten. We then eat the egg slices together and Easter brunch officially begins.
- 2 cups diced ham
- ¼ cup chopped green onions
- 3 tbsp margarine
- 12 beaten eggs
- 1 3-oz can sliced mushrooms, drained
- ¼ cup chopped banana peppers
- ¼ cup chopped jalapeños
- Salt and pepper, to taste
- 4 tbsp melted butter or margarine
- 2½ cups French bread cubes
- ½ tsp paprika
- 2 tbsp margarine, melted
- 2 tbsp flour
- 2 cups milk
- ½ tsp salt
- 1½ cups shredded sharp cheddar cheese
- ⅓ tsp pepper
- In a large skillet, sauté ham and onions in 3 tbsp of margarine until onion is tender, but not brown. Add eggs and scramble until the eggs are almost set.
- Fold mushrooms, banana peppers and jalapenõs into egg mixture and add salt and pepper, to taste. Pour into a buttered 13 x 9-inch casserole dish.
- Combine 4 tbsp of melted margarine and paprika; in a large bowl toss margarine and paprika mix with bread cubes. Sprinkle bread cubes on top of casserole.
Follow the ingredient measurements and instructions to the letter to ensure the sauce turns out correctly.
- Over medium heat, melt margarine and slowly add flour to the pan. Add milk, salt and pepper. Cook and stir until bubbly.
- Stir in shredded cheese until melted. Continuously stir to be sure the cheese doesn’t stick to the bottom. (Sauce should be smooth with few lumps.) Pour over casserole. Cover with aluminum foil and refrigerate overnight.
- Bake the next morning in 350°F oven for 30 minutes, or until hot.