Baked Eggs in Mushroom Sauce
Ingredients:
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper -- to taste
6 Large Eggs
Cooking Directions:
Wash and slice mushrooms, stems and all. Sauté over medium heat in butter; stirring occasionally for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook and stirring until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired oneness, about 20 minutes.
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