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BRUNCH
& BREAKFAST MAIN DISHES:
Baked Eggs in Mushroom Sauce
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Baked
Eggs in Mushroom Sauce |
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Great brunch
item...
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1
lb |
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sliced fresh mushrooms |
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4
Tbs |
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butter |
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3
Tbs |
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flour |
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1
cube |
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chicken bouillon, dissolved in 1 T. hot
water |
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1
Tbs |
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grated onion |
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2
cups |
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heavy whipping cream |
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salt
and fresh ground pepper to taste |
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1
Tbs |
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fresh chopped parsley |
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1
large |
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egg
yolk, slightly beaten |
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6 to
8 large |
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eggs |
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grated Parmesan cheese for garnish |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Sauté
mushrooms in butter for 5 minutes. Remove
mushrooms from pan. Stir flour, bouillon and
onion into the remaining liquid. Cook, stirring,
until mixture is thickened. Then slowly stir in
cream. Add mushrooms, salt, pepper and parsley.
Add 1 t. of this sauce to the egg yolk, stir,
then beat egg yolk into the mushroom sauce. Cook
a little longer. |
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3 |
Cover the
bottom of a buttered large baking dish with
sauce to a depth of 1". Carefully drop eggs, one
at a time, into the sauce so that the eggs will
be partly covered. Sprinkle with cheese. |
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4 |
Bake for
about 15 minutes, or until eggs are set. |
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Servings: 6 |
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Cooking Tips |
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*Also try these eggs
on top of English muffins. |
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