Eggs Continental

I got this recipe in the 1980's from the former librarian of the University of Georgia Marine Institute on Sapelo Island, Lorene Howard. A few years ago she asked if I still had it, as she had lost her copy. A benefit of recipe curating - I found the notecard I had written it on, and from which I transcribed the recipe. Admittedly not heart-healthy, it is a very satisfying casserole for a brunch or light meal.

Ingredients:

1 cup soft bread crumbs

4 hard-boiled eggs, cooled, peeled, and sliced into rounds

3 slices of bacon

1/4 pound of fresh white mushrooms, washed, patted dry and thinly sliced

1 cup of low-fat sour cream

2 tbsp fresh minced parsley leaves, or chives

1/2 cup grated sharp cheddar cheese

• Pre-heat oven to 350 oF

• Spread bread crumbs evenly over the bottom of a 2-quart flat baking dish. Arrange the egg slices in a layer over the bread crumbs.

• In a pan, fry the bacon; about 5 minutes before bacon is done, add sliced mushrooms and sauté with the bacon until bacon is crisp and mushrooms are softened.

• Drain off fat from bacon and mushrooms, crumble bacon into bits and add bacon bits and cooked mushrooms to the sour cream.

• Add chopped parsley or chives, pepper to taste to the sour cream mixture, mix well and spread carefully over the sliced eggs.

• Top casserole with the grated cheese and bake at 350 oF for 15-20 minutes, until cheese is melted and sauce is bubbly.

4 servings

Per serving: 255 calories, 9 g protein, 13 g fat, 525 mg sodium, 3 g fiber, 12 g sugar