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.