Baked Eggs St. Helen

I'm still vibrating from snowmobiling up in St. Helen's--famous for their dog-sled races--past West Branch, Exit #222 off I-75. What a mecca we have here in Michigan --the area around Higgins and Houghton Lakes. We were guests of Ellen Wright of St. Helen and she rustled up a he-man breakfast a.k.a. Baked Eggs St. Helen. It's a casserole type dish that is very appealling to those who were dashing the dogs (or their Polaris!) through the snow the night before. To feed a bunch, you'll need:

1 cup                onions, chopped
2 cups               mushrooms, chopped
2 TB                 butter
1 lb.                sausage
8 ea.                eggs
2 cups               shredded swiss cheese
1 tsp                fresh basil
1 tsp                dry mustard
2 cups               half and half
6 slices             dry French bread

Saute the onions and mushrooms in the butter until onions are transluscent. Remove from heat and drain all liquid. Squeeze out the excess moisture with some paper towel.

Fry up the sausage and drain all grease. Make a run out to the chicken coop and grab eight warm eggs. Or, use the store-bought Kroger's. After you've removed them from their shells, beat them together slightly. Combine all ingredients except bread and mix well. Layer the bread in one of those rectangular glass cake pans to cover the bottom. Pour the egg-sausage mixture over the bread and cover and refrigerate over night. The next morning, bake at 350 degrees uncovered for 55 minutes or until the eggs are firm.

If you're one of those early birds, you can do up everything in the morning. The bread will retain some of it's texture this way. And as always, a creative cook appreciates nature and what it has to offer.