Eggs Baked In Mushroom Sauce Recipe




 Small mushrooms1 Pound
 Butter4 Tablespoon (1/4 Cup)
 Flour3 Tablespoon
 Milk2 Cup (32 tbs)
 Bouillon cube1 , dissolved in 1 tablespoon hot water
 Grated onion1 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1413 Calories from Fat 848

% Daily Value*

Total Fat 95 g146.9%

Saturated Fat 49 g244.8%

Trans Fat 0 g

Cholesterol 1443.4 mg

Sodium 2707.9 mg112.8%

Total Carbohydrates 78 g26%

Dietary Fiber 6 g24.2%

Sugars 35.4 g

Protein 73 g145.8%

Vitamin A 68.4% Vitamin C 17.7%

Calcium 71.2% Iron 56.6%

*Based on a 2000 Calorie diet


Wash and slice mushrooms, stems and all.
Saute in butter for 5 minutes.
Stir in flour, milk, bouillon, onion, salt, and pepper.
Cook, stirring, until thick.
Pour into individual shallow ramekins or a baking dish; sauce should be 1 inch deep.
Drop eggs into sauce, slipping a spoon under each egg so that it will sink slightly into the sauce.
Bake in a moderate oven (350°) until eggs are consistency desired