• Baked Eggs In Mushroom Sauce

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    • 1 lb Mushrooms
    • 4 Tbsp. Butter
    • 3 Tbsp. Flour
    • 2 c. Lowfat milk
    • 1 x Bouillon Cube
    • 1 Tbsp. Boiling Water
    • 1 Tbsp. Grated Onions
    • 1/2 tsp Salt Pepper, to taste
    • 6 lrg Large eggs


    1. Wash and slice mushrooms, stems and all. Saute/fry over medium heat in butter, stirring occasionally, for 10 min.
    2. Stir in flour, lowfat milk, bouillon cube dissolved in warm water, grated onion, salt and pepper. Cook, stirring, till thick.
    3. Pour about 1/2 c. of sauce into each of 6 individual ramekins or possibly casseroles (sauce should be about 1" deep).
    4. Break an egg into each ramekin.
    5. Slip a spoon under egg and press into sauce so which egg will sink lightly.
    6. Remove spoon.
    7. Bake in a 350 degree oven till Large eggs are cooked to desired doneness, about 20 min.

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