3 eggs
2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup butter or margarine, melted
1 1/2 cups cooked ham, diced
1 (10 ounce) can sliced mushrooms
1 cup sliced mushrooms
1 (8 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced mushrooms
1 (8 ounce) envelope sliced pesto
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place the eggs in a large bowl. Mix egg yolks with lemon juice, oil, vanilla extract, lemon zest and butter. Pour batter over eggs in a single layer.
Bake in preheated oven for 40 minutes, or until egg whites are bubbly. Remove from oven and sprinkle with lemon pepper. Bake for 10 minutes, or until center of the loaf springs back when touched.
Meanwhile, remove mushrooms from their shells and place in a medium bowl. Cut each mushroom into small chunks, and place into a separate layer in the prepared baking dish. Spoon the ham mixture over the mushroom layer. Spread the onions over the mushroom layer. Sprinkle the mushrooms over the ham mixture. Sprinkle the mushrooms over the mushrooms. Sprinkle the parsley over the ham mixture. Sprinkle the cheese over the mushroom layer. Top with the mushroom layer.
Bake at 350 degrees F (175 degrees C) for 25 minutes, or until bubbly and golden brown. Taking flipping shots, brown cheese over hot coals. Slice mushrooms over the top.
Cut mushroom tops with a knife. Place them in hot coals in a large saucepan and cook for 5 minutes to soften. Remove from the flames. Cover pan with aluminum foil and place on a wire rack to cool completely.
In a medium bowl, whisk together the butter and lemon zest until smooth. Stir the eggs, lemon juice, egg yolks, margarine, ham and mushrooms. Arrange eggs over the mushrooms and spread salad over them. Arrange the ham over the eggs and spread caramelization over the ham and mushrooms. Sprinkle the table salt over the chocolate layer and refrigerate until serving.
Return covered pan to warm place and cook for 10 to 15 minutes, stirring occasionally. Reduce heat to 325 degrees F (165 degrees C) and continue cooking for a minimum of 10 minutes, until the chocolate layer is set.
In a medium bowl, beat cream cheese and 1/4 cup butter until smooth. Stir in eggs, lemon zest, ham, mushrooms and parsley. Beat until well blended. Fold in lemon pepper and sprinkle over the cream cheese layer. Spread butter mixture over the cream cheese layer before serving. Sprinkle remaining 1/4 cup butter over cream cheese layer. Cover with aluminum foil and refrigerate until serving.