| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast &, Family & fr | 6 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms |
| 4 | T | Butter |
| 3 | T | Flour |
| 2 | c | Milk |
| 1 | Bouillon Cube | |
| 1 | T | Boiling Water |
| 1 | T | Grated Onions |
| 1/2 | t | Salt |
| Pepper, to taste | ||
| 6 | Eggs |
INSTRUCTIONS
Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep). Break an egg into each ramekin. Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes. Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by "Barb at PK <abprice@wf.net>" <abprice@wf.net> on Apr 14, 1998
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“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 127
Total Fat: 14.3g
Cholesterol: 212.9mg
Sodium: 308.1mg
Potassium: 434mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 5.9g
Protein: 11.8g