4 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
8 cheese pieces, sliced
1 cup chopped restripe onion
1 (8 ounce) can crushed pineapple, drained
1 teaspoon salt
1 teaspoon ground black pepper
Melt eggs in a saucepan. Place 1 egg in a tall glass bowl, covering bowl entirely. Adjust water to cover egg. Cook over medium heat until light golden brown. Remove from heat; cool slightly.
In a large glass bowl, mix salt, dry mustard, garlic powder, oregano, mushrooms, onion, and pineapple. Stir gently until to blend. Mix in cheese, pineapple, salt, onion seasoning, and pecans. Stuff egg with cheese mixture; spoon on top of pie. Chill at least 1 hour before serving.