Scramble Jambalaya and Magnolia Blossoms

My husband and I used to have a Christmas brunch every year, but for some unknown reason we stopped a few years back. A good friend of mine from southern Louisiana gave me the recipe for Scramble Jambalaya and I would always serve it at the brunch. We live in the Magnolia State, and back then we lived on Magnolia Drive, so I always served Magnolia Blossoms at the brunch. Maybe I need to revive that tradition......

4 T butter
3/4 cup chopped onion
1 1/2 cups chopped ham
2 1/2 cups cooked white rice
2 eggs
1/2 cup chopped bell pepper
1/3 cup grated parmesan cheese
1/2 t salt
1/4 t pepper
3/4 cup grated cheddar cheese
1 T chopped parsley

In an oven-proof skillet melt butter and saute onion until transparent. Remove from heat, add ham and rice, gently tossing with a fork until well blended. In a small bowl beat eggs with bell pepper, parmesan cheese, salt and pepper. Return skillet to heat and stir in eggs, cooking until done. Sprinkle with cheese and parsley. Broil until cheese is melted.

Magnolia Blossoms

1 6 oz. can frozen orange juice, thawed and undiluted
3 cups chablis (fine if it's the cheap, jug type)
1 1/2 cups water
1/2 cup Triple Sec

Combine first 4 ingredients, mix well. Serve over ice. Yield: six cups.