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Eggs in Mushroom Sauce |
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| Ingredients: |
1 pound fresh mushrooms, sliced
1/4 Cup melted butter
3 Tablespoon flour
2 Cup whipping cream
1 egg yolk beaten
1 Teaspoon beef flavored bouillon granules
1 Tablespoon grated onion
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2 Tablespoon diced parsley
S and p
1/2 Teaspoon dried thyme
8 eggs
Grated parmigiana
4 toasted Emglish muffins, buttered
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| Procedures: |
Sauté mushrooms in butter in a large pan till tender.
Set aside.
Add flour to pan juices.
Stir till smooth. Cook, stirring, about 1 minute.
Combine whipping cream, egg yolk, bouillon and onion.
Add to flour mixture.
Cook, stirring constantly till thick and bubbly.
Stir in mushrooms, parsley and seasonings.
Pour into greased 13x9 baking dish.
Make 8 indentations in mixture.
Break an egg into each.
Sprinkle with cheese.
Bake 350o for 7 to 8 min.
Serve atop English muffins.
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| Notes: |
2022-07-24: Served over English Muffins, with grilled pineapple.
2020-03-22: the eggs were cooked separately, spooned over the English Muffins and then topped with the mushrooms.
2017-07-10: we made 1/2 quantity, needing twice the baking time. Next time we'll scramble the eggs and pour over the mushroom mixture.
2011-08-12: added to our cookbook.
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