What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Baked Eggs In Mushroom Sauce
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- #85464
These little individual breakfast casseroles are too cute, and mighty tasty too. Baking eggs in a creamy, savory mushroom sauce is a refreshing break from omelets and scrambled eggs.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 chicken or vegetable bouillon cube
1 tablespoon boiling water
1 pound mushrooms
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 tablespoon grated onions
1/2 teaspoon salt
black pepper, to taste
6 large eggs
directions
Preheat the oven to 350 degrees F. Lightly grease individual ramekins or a 1 quart casserole dish.
Combine the bouillon cube and water and stir to dissolve the bouillon. Set aside.
Slice the mushrooms. Heat the butter in a skillet over medium heat. When melted, add the mushrooms and cook, stirring frequently, for 10 minutes.
Sprinkle the flour over the mushrooms and stir to combine. While stirring, slowly add the milk and stir until incorporated. Add the dissolved bouillon cube, onion, salt, and pepper. Cook, stirring frequently, until the sauce thickens.
Divide the sauce between the ramekins (or pour into the casserole dish). Gently break an egg into each ramekin or position them evenly in the casserole dish.
Place in the oven and bake at 350 degrees F until the eggs are cooked to desired doneness, about 20 minutes for a semi-firm yolk. Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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