Christian Easter is upon us. If you, like many families, have a surplus of Easter eggs, maybe you can use them to make a delicious Easter morning breakfast. It is simple and I am told, scrumptious! You can add your own variants to make it yours too. This is not my recipe, it was given to me by my good friend, Helen Gore. Thanks Helen!
Ingredients; 8-10 hard boiled eggs, 1/2 pound of bacon-fried and crumpled, 1 container of mushrooms-sliced and sauteed, and 1 bunch of steamed and chopped asparagus, 1/2 bag of potato chips, butter, flour, milk, english muffins.
It is coated with a white sauce that is created by mixing 1 stick of butter, a bit of flour, and milk. Stir continually over medium low heat to keep from burning. Season with a bit of salt and pepper (paprika if you like)
Pour some of the white sauce into the bottom of the casserole dish, layer the sliced and peeled hard boiled eggs. Next, add a layer of crumpled bacon, sauteed mushrooms, and steamed asparagus. Pour the remainder of the sauce on top. Crumple the 1/2 bag of potato chips on top and bake at 350 degrees for approximately twenty minutes.
Serve over warmed english muffins. Garnish with a few sprigs of parsley.