Virginia Hospitality recipe

4.6196

I adapted this recipe many years ago from the wonderful old cookbook by the same name, which no Virginia hostess would be without! The crouton layer was originally Smithfield ham. For a true Riverwind experience, serve Smithfield ham on the side. … former innkeeper Barbara Barlow

Ingredients:

One box seasoned croutons

8 to 10 plum tomatoes, halved and sliced

1 pound Swiss cheese, sliced

One package fresh mushrooms, halved

One can unmarinated artichoke hearts, drained and quartered

17 large eggs

1/4 to 1/2 cup half & half

Parmesan cheese or Parmesan/Romano cheese, about 1/2 cup

Preheat oven to 450 degrees. Spray a 9 x 13-inch casserole with cooking spray. Layer the croutons on the bottom, followed by the tomatoes, the Swiss cheese, the mushrooms, and the artichoke hearts. Break the eggs over the casserole, breaking the yolks as well. Drizzle with the half & half. Bake for 20 minutes, covering the casserole with the Parmesan cheese the last 5 minutes.

Serves: 16