2 eggs
3/4 cup vegetable oil
1 cup cooked, cubed white corn
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can stewed tomatoes with green chile peppers
2 tablespoons diced onion
3 tablespoons olive oil
2 cups sliced whole fresh mushrooms (butternut) onions
8 ounces whole celery, quartered (seeded)
1 (16 ounce) can Italian-style tomato sauce
Preheat oven to 375 degrees F (190 degrees C).
Clean and grease two 8x8x2 inches loaf-shaped baking pans. Measure egg yolks, spoon in one end.
In a large bowl, stir together egg yolks, oil, mushrooms, tomatoes, onion, olive oil, and mushrooms. Cover, and steam yolks in boiling water until thick.
Remove muffins from pans. Sprinkle muffins with cooked cornbread mixture.
Bake in preheated oven 350 degrees F (175 degrees C), until firmly browned (done in about 45 minutes), with tops uncovered. Top with egg yolk mixture and celery/tomato sauce.
Bake 10 minutes or until eggs are set. Cool on racks. Top with tomato sauce. Bake at 350 degrees F (175 degrees C) For crunchy muffins, cut muffins into 1/4 inch slices and press into bean muffin liners.