Baked Eggs in Mushroom Sauce

1/4 cup butter or margarine
1 pound mushrooms, sliced
3 tablespoons all-purpose flour
2 cups milk
1 beef bouillon cube dissolved in
1 tablespoon boiling water
1 tablespoon grated onion
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs

In a large skillet, melt butter; add mushrooms and sauté for 10 minutes. Stir in flour, milk, bouillon cube, onion, salt, and pepper; cook, stirring constantly, until thickened.

Preheat oven to 350°F. Spray 6 individual casseroles.

Pour 1/2 cup sauce into each casserole. Break an egg into each casserole.

Bake 20 minutes or until eggs are of desired doneness.

Serves 6