Baked Eggs In Mushroom Sauce Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Casseroles · Mushrooms

Baked Eggs In Mushroom Sauce

From Dorothy McNett's recipes at

1/4 pound mushrooms, sliced
2 tablespoons butter or olive oil
2 to 3 green onions, sliced (use green tops)
2 tablespoons flour
1/2 cup milk
1/8 teaspoon dried marjoram or other herb, as desired
1/4 teaspoon sea salt
1/8 teaspoon pepper

4 eggs
1/4 cup grated cheese (Parmesan, cheddar, jack, your choice!)

Place sliced mushrooms, butter or oil, and green onions in a mixing bowl or large measuring cup. Microwave, uncovered, on High 3 minutes. Stir in flour, milk, marjoram, salt, and pepper; mix to blend. Microwave on High 3 to 4 minutes, whisk to blend.
Divide sauce evenly into 4 small au gratin dishes or other shallow individual glass or ceramic casseroles. Break 1 egg into the center of each. Pierce each egg yolk gently with a fork to allow steam to escape (the yolk will not run). Sprinkle with cheese. Microwave, uncovered, at 3/4 power (power level 7) 3 to 4 minutes to gently cook eggs to your desired doneness

Recipe created 1995-01-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.