1/2 teaspoon paprika
2/3 cup creamed corn
1/3 cup olive oil
1 medium onion, split and cut into 1/2 thin strips
2 (3 ounce) envelopes British Morning Cooking Eggs
1 (8 ounce) can chopped green mushrooms, drained
1 (12 ounce) can chicken broth
Heat oil in large skillet over medium heat. Place ham, diced and sliced into 1 inch slices, in oil only. Cook over high heat until brown (no longer pink around edges); remove ham slices. Blend oil and corn and pour melted mixture into heavy skillet. Cook until bubbly. Add onion. Cook, stirring constantly, for 5 minutes and add green mushrooms. Stir until flavors are well blended.
Remove white paper from ham slices, and stir meat mixture into skillet. Mix egg and green mushrooms into skillet, sauteed with sauce sauce. Stir lightly until egg mixture is light gold. Stir in chicken broth. Instant marinade is ready and serve.
⭐ ⭐ ⭐ ⭐ ⭐