Anti Shroom Sauce Eggs Recipe


MethodMain Ingredient


 Fresh mushrooms5 Ounce (2 Cups)
 All purpose flour4 Teaspoon
 Butter/Margarine2 Tablespoon
 Milk3⁄4 Cup (12 tbs)
 Worcestershire sauce1 1⁄2 Teaspoon
 Dry mustard3⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Poached eggs2 Small
 English muffins2 , split and toasted

Nutrition Facts

Serving size: Complete recipe

Calories 879 Calories from Fat 384

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 22.2 g110.9%

Trans Fat 0 g

Cholesterol 503.5 mg

Sodium 1446.1 mg60.3%

Total Carbohydrates 93 g30.9%

Dietary Fiber 9.1 g36.5%

Sugars 15.2 g

Protein 37 g73.9%

Vitamin A 54.7% Vitamin C 9.6%

Calcium 51.2% Iron 46.9%

*Based on a 2000 Calorie diet


Chop the shrooms and coat with flour.
In 1 1/2-quart saucepan cook mushrooms in butter, covered, for 5 minutes, stirring occasionally.
Stir in next 6 ingredients.
Cook, uncovered, stirring constantly, till thickened and bubbly; boil for 1 minute.
Cover; keep warm.
Prepare Poached Eggs.
Place Poached Eggs on muffin halves.
Spoon sauce over.