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Eggs

Granny's Baked Eggs With Mornay Sauce

3 Tablespoons Butter
 1/4 Cup Onion -- chopped
 1/4 Cup Green Pepper -- chopped
 2 Cups Ham, Cooked -- chopped
 12 eggs -- beaten
 4 Oz Mushrooms, Sliced -- drained

 Sauce:
 2 Tablespoons flour
 1 Teaspoon Instant Chicken Bouillon
 2 Tablespoons Butter
 1 1/2 Cups milk
 1 1/2 C Swiss Cheese -- shredded
 1/4 Cup grated Parmesan cheese

Topping
 2 Cups Soft Bread Crumbs
 1/4 Cup grated Parmesan cheese
 1/4 Cup Butter -- melted
 2 Tablespoons Fresh Parsley -- Chopped

Preheat oven to 350F degrees.  Grease a 2 quart baking dish.  Melt 3 tablespoons butter in large skillet.  Saute onion and green pepper until soft. Add ham and eggs; cook over medium heat until eggs are firm but still moist, stirring occasionally.  Fold in mushrooms.  Remove from heat.  Melt 2 tablespoons butter in medium saucepan.  Blend in flour and chicken bouillon; cook until smooth and bubbly.  Gradually add milk; cook until mixture boils 
and thickens, stirring constantly.  Add cheese and 1/4 cup Parmesan cheese; stir until smooth.  Fold scrambled eggs into sauce.  Pour into greased pan.  Combine 1/4 c parmesan, bread crumbs and melted butter.  Sprinkle over top of eggs.  Sprinkle with parsley.  
Bake until lightly browned on top.

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- Sir Edmund Hillary