Cheese and Mushroom Brunch

By Nitaj3

Ingredients

• 2 TBLS butter
• 2 TBLS all-purpose flour
• 1 1/3 C milk
• 1/2 C swiss or gruyere cheese, shredded
• 1/4 C parmesan cheese, grated
• 1/8 tsp salt
• 1/8 tsp ground nutmeg
• 1 1/2 C fresh mushrooms, sliced
• 1/4 C green onion, thinly sliced
• 1 TBLS butter
• 12 eggs, beaten
• tomato slices, cut in half -

Details

Servings 6

Preparation

Step 1

In a medium saucepan, melt 2 tablespoons (30 ml) butter. Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in swiss cheese, parmesan cheese, salt and nutmeg. Cook and stir over medium heat until cheeses melt. Remove from heat, set aside.

In a large lightly greased skillet, cook mushrooms and green onions until tender. Transfer to small bowl, set aside.

In same skillet, melt 1 tablespoon (15 ml) butter. Add eggs. Cook over medium heat without stirring until eggs begin to set on bottom and around edge. Using spatula, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking until eggs are cooked through but are still glossy and moist.

Transfer half of scrambled eggs to square baking dish. Spread half of the mushroom mixture over eggs in baking dish. Drizzle half of the sauce over mushroom mixture. Repeat layers.

Bake, uncovered, in preheated 350 F (180 C) oven for 15 to 20 minutes or until heated through. Top with tomato. Let stand 10 minutes before serving.