1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon celery salt
1/2 teaspoon dried basil
1/3 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon dried sage
2 eggs
2 cups milk
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) can whole peeled tomatoes, with liquid
2 eggs, beaten
1 (3 ounce) package instant corn syrup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and salt. Beat in celery salt, basil, oregano, thyme, sage and eggs. Stir milk and eggs into creamed mixture until mixture is light and smooth.
In a separate small mixing bowl, mix eggs, corn syrup and prepared hash browns.
Dredge the egg yolks in the milk mixture, then spoon into a small bowl.
Bake in preheated oven for 20 minutes.