INGREDIENTS

INSTRUCTIONS

Saute mushrooms in about 2 tablespoons butter.  Stir in flour. Blend
well. Add wine, broth, mayonnaise, onion, parsley, salt and pepper.
Cook, stirring until sauce is smooth.  Pour sauce in shallow baking
dish.  Break eggs over sauce, taking  care not to break the yolk (it
makes serving easier if the eggs are  distributed symmetrically in the
dish.) Pour about 2 tablespoons  melted butter over eggs. Sprinkle with
cheese. Bake at 350 degrees F.  until eggs are cooked to your liking.
(I like the yolks hard, so I  bake for about 20 minutes.)  NOTES  
Eggs poached in mushroom sauce -- I got this recipe off the side of  a
bottle of cooking wine (which I had purchased for another recipe).  It
turned out to be so good that I used up the rest of the bottle in
repeat performances.    If you use ordinary white wine instead of
cooking wine, add about  1/2 teaspoon of salt to it.    You can use any
mild cheddar cheese in place of the Monterey Jack.  : Difficulty:
easy.  : Time:  10 minutes preparation, 10-20 minutes baking.  :
Precision:  approximate measurement OK.  : Badri Lokanathan  : Dept.
of Electrical Engg., Univ.  of Rochester, Rochester, New  York, USA :
ur-valhalla!badri@rochester.arpa  :
{ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhal a!badri  :
Copyright (C) 1986 USENET Community Trust  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 541
Calories From Fat: 344
Total Fat: 39g
Cholesterol: 275.7mg
Sodium: 1011.7mg
Potassium: 401.4mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 3.6g
Protein: 31g