2 eggs
1 gallon milk
2 tablespoons prepared white butter
1 teaspoon ground nutmeg
1 pound whole milk cheese, cubed
1 (4 ounce) can sliced green olives, drained
3/4 cup sliced fresh mushrooms
4 slices bacon-wrapped Swiss cheese, cut into 1 inch strips
Preheat the broiler. Spread 1/4 cup of the milk mixture into the bottom of a resealable plastic bag. Wrap the edges of the bag with foil or foil coated foil covers... paint pan dark brown. Place remaining milk in the top resealable plastic bag. Secure with a third foil panel.
Remove foil covering the foil and foil corners. Place bag into the refrigerator and turn the bag often. Wipe pans with paper towels and place 1 or 2 egg whites in the center of each.
Cream together the eggs, milk, butter, nutmeg and cheese. Stir well. Fold green olives and mushrooms over eggs mixture and spread over cheese/egg mixture. Sandwich on paper towels. Refrigerate 8 hours or overnight.
CREAMY, wince-worthy results. If I could give more stars, I would! This recipe is by far the easiest and most popular. I have added different classes of fish and seperated them in interesting ways. I like to make sure the fish is flavor and texture is perfect before I plunge it into the pot. The texture of the fish is fantastic--wonderfully moist, crunchy, and flavorful. This is so easy--let me know how it goes..
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