2 eggs, beaten
1/4 cup water
1 tablespoon vegetable oil
1 pound fresh mushrooms, sliced
1 (11 ounce) package dry corn bread
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
HOLD egg and water in the middle of a large pot. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Reduce heat to low and simmer gently for 10 minutes.
Meanwhile, in a small bowl, combine the eggs, water and oil. Pour into pot, stirring gently. Bring to a boil, stirring continuously. Boil for 5 minutes, stirring occasionally, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
Meanwhile, heat a medium skillet over medium heat. Place the mushrooms, ham and onions in the pan and cook for 5 minutes.
Pour in the egg mixture and bring to a boil. Reduce heat to low and simmer gently for 5 minutes, stirring constantly, then add the oil with the mushrooms and onions. Pour into the pot and simmer gently for at least 10 minutes.
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