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Eggs With Mushrooms Recipe
|Butter||3 1⁄2 Teaspoon (1 Tablespoon Plus 1/2 Teaspoon)|
|Eggs||4 , lightly poached|
|Mushrooms||8 Ounce, wiped clean and sliced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Single cream||3 Fluid Ounce|
|Finely chopped fresh parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 774 Calories from Fat 538
% Daily Value*
Total Fat 61 g93.6%
Saturated Fat 31.2 g156%
Trans Fat 0 g
Cholesterol 968.5 mg
Sodium 1765.6 mg73.6%
Total Carbohydrates 16 g5.2%
Dietary Fiber 3.3 g13.1%
Sugars 5.9 g
Protein 47 g93.8%
Vitamin A 73.1% Vitamin C 43.6%
Calcium 56.3% Iron 35.8%
*Based on a 2000 Calorie diet
With the 1/2 teaspoon of butter, grease a medium sized baking dish.
Arrange the poached eggs in the baking dish and set aside.
In a small saucepan, melt the remaining butter over moderate heat.
When the foam subsides, add the mushrooms, salt, pepper and cayenne to the pan.
Cook, stirring occasionally, for 4 to 5 minutes or until the mushrooms are cooked.
Remove the pan from the heat.
Stir the cream into the saucepan, mixing well with the mushrooms and their juices.
Stir in the parsley.
Pour the creamed mushrooms over the eggs.
Sprinkle the grated Parmesan on top and bake at the top of the oven for 15 minutes, or until the cheese is lightly browned.
Remove from the oven and serve immediately.