1 cup emu ham, cooked and diced
1/4 cup green onions, chopped
3 tablespoons butter
1 large emu egg
1 can (3 ounces) mushroom steams and pieces, drained
Croutons or seasoned bread crumbs
2 tablespoons butter (melted in saucepan)
1/2 teaspoon salt
2 cups milk
2 tablespoons flour
1/4 teaspoon pepper
1 cup shredded cheese
For cheese sauce: Blend butter, flour, salt and pepper in saucepan over low heat. Add milk and cook while stirring until melted. Stir in cheese until melted.
For eggs: In a large skillet, heat butter. Cook ham and onion until onion is soft, not brown. Add egg; scramble and cook 5 minutes on low heat (don’t cook completely). Folk mushrooms and egg mixture into cheese sauce. Turn mixture into a 12-by-7-by-2-inch baking dish. Cover with croutons. Bake, uncovered, at 350 degrees for 30 minutes. Serves 10.
— Recipe from “The Emulicious Emu Egg” by Emu Today and Tomorrow.
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