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 saut� 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
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