How about:
Eggs in Ham Nests from the Mennonite Community Cookbook
1 3/4c cooked, ground ham
2 Tbl ham fat
2 Tbl flour
1/4 tsp salt
1 tsp dry mustard
1 c milk
6 eggs
Melt fat, add flour & blend. Add chopped ham & cook 2 min, stirring constantly. Add salt, mustard & milk; cook slowly until thickened. Pour into a greased shallow baking dish. Make 6 hollows in the mixture & drop an egg into each. Sprinkle with salt & pepper. Bake at 325 for 25 min or until firm. Serves 6
or . . . .
Sunny Scalloped Eggs from the More With Less Cookbook
1/4c margarine
1 c diced celery
2 Tbl minced onion
3 Tbl flour
1 tsp salt
1 1/2c milk
2 Tbl chopped parsley
6 hard-cooked eggs, halved
2 Tbl melted margarine
1 slice bread, cubed
Saute onion & celery in 1/4 c margarine. Blend in flour, cooking until bubbly. Stir constantly. Add salt & milk; then cook until thick - stir constantly. Add parsley. Arrange eggs i a greased 5 qt casserole. Pour sauce over eggs. Combine melted margarine & bread cubes; place on top of casserole. Bake at 400 for 15 min.
Options:
1 - Florentine - cook 3/4lb fresh or 2c frozen spinach (or broccoli) just until tender. Drain, chop & season. Pleace on bottom of casserole. Proceed with recipe.
2 - stir 3/4c shredded cheese into white sauce.
Or - what about Eggs on Corned Beef Hash or Egg Foo Yong? Maybe not typical breakfast, but you did say brunch.
Good luck!
d
