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Eggs

Granny's Eggs Breakfast in Bread

1 round sourdough loaf
4-6 ounces sliced ham
1/3 bell pepper, thinly sliced and slightly sauteed
3 ounces cheddar cheese, shredded or sliced
3 ounces Monterey Jack cheese, shredded or sliced
6 eggs, wet scrambled
2.5 ounces can olives
4-ounce can mushrooms or 8 ounces fresh mushrooms, sliced and cooked
1 medium tomato, thinly sliced

Preheat oven to 350 degrees. Cut the top off the loaf of bread; remove any bread from the crust with a spoon; set aside for lid. Remove soft interior of the load with a spoon. Remove as much of the interior as possible without breaking through the crust.
Begin layering the interior of the loaf. Place the ham in the bottom. Top with bell peppers. Add a layer of cheddar and Monterey Jack cheese. Then a layer of hot slightly wet scrambled eggs. Use the back of a spoon to push the scrambled eggs into all sections of the loaf. Add the olives. Layer the tomato, another layer of cheddar and Monterey Jack. Top with mushrooms. Put on the lid. Double wrap the loaf, tightly in heavy-duty foil.
Bake in oven for about 45 minutes. Remove from oven. Set aside for about 5 minutes to permit to cool slightly. This keeps the cheese from running when you cut the loaf. Cut the loaf into eight wedges. Using an electric knife works

My father always used to say that when you die, if you've got five real friends, then you've had a great life.

- Lee Iacocca