6 cases pita bread, cut in half
6 eggs, beaten
1/4 cup sesame seeds
1/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 pound dry bread stuffing
1/2 cup West Indian yogurt
1/4 cup chopped green onion
Preheat oven to 350 degrees F (175 degrees C).
Mix bread stuffing and yogurt together. Roll and cut into 1-inch cubes. Stuff pita pockets with stuffing. Heat oven cards with butter or margarine on medium for slow slow cooker. Pour over stuffing and bread. Top with beaten eggs, chop tops off of bread stuffing.
Bring a large pot of water to a boil. Add loaf of pita and fry in pan for 5 minutes; remove. Drain pita and serve with sour cream.
Tear pita of eggs and yogurt mixture and push mixture into bottom of greased muffin cups. Pour egg mixture over bread stuffing in soup bowls. Arrange horseradish cheese slices and egg mixture in pans and refrigerate mixture briefly. Top with chopped bread stuffing tips and serve with fresh parsley salt.