12 eggs, hard boiled, sliced
1 package English muffins
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup sour cream
1 cup cheese, sharp, grated
1 lb mushroom
1 scallion, bunch, diced
1/2 cup sherry wine
Preheat oven to 350
In 9 x 13 baking dish place a layer of English muffins cut into cubes.
Brown sausage until pink is gone, drain and set aside
In a pan saute mushrooms in butter and drain.
Heat and stir until smooth: soup, sherry and sour cream then add cheese and sausage then stir
Layer sliced eggs along with mushrooms, scallions over English muffins.
Pour sauce over eggs
Bake for 45 minutes-1 hour
This can be put together the day before. It stays nicely on a warming tray for a long time.
Can be served fresh fruit