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Mushroom Scrambled Ham and Eggs


  • 1/2 cup mushrooms
  • Splash of sherry
  • 2 eggs, whisked
  • 1 teaspoon sour cream
  • Canadian bacon or ham
  • 1 slice toast or toasted English muffin half
  • Pinch of grated Parmesan cheese
  • Pinch of chopped parsley


  1. In a small saucepan, sauté mushrooms in sherry. In a buttered skillet. Scramble eggs until firm.
  2. Combine mushroom mixture and sour cream. Add to eggs.
  3. Arrange ham on toast or muffin.
  4. Spoon egg mixture over the top.
  5. Sprinkle with cheese and parsley on top.

Makes 1 serving.

Posted by bettyboop50 at Recipe Goldmine April 26, 2001.

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