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Mushroom Poached Eggs

Microwave.Lady's picture
  Butter 30 Milliliter
  Condensed cream of mushroom soup 1 Can (10 oz)
  Milk/White wine 80 Milliliter
  English muffins 2
  Eggs 4
  Salt To Taste
  Pepper To Taste

Place the butter in a ceramic or Pyrex pie plate and melt 1 minute at HIGH.
Add the soup and the milk or wine.
Stir well.
Microwave at MEDIUM-HIGH 2 minutes, or until sauce is hot, stirring once.
Break the eggs, one at a time, onto a small plate.
Gendy slide the eggs into the creamy sauce, 1 by 1, until all 4 are in the hot sauce.
Make an incision once in the yolks, once in the whites, with the point of a knife.
Then, with a spoon, carefully ladle some of the hot sauce over the eggs.
Salt and pepper.
Cover with waxed paper.
Microwave 3 minutes at HIGH.
Check doneness of the eggs.
Microwave another 20 to 30 seconds more.
To serve, place one egg with some of the sauce on one half of a toasted and buttered English muffin.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 996 Calories from Fat 482

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 25 g124.9%

Trans Fat 0 g

Cholesterol 926.9 mg309%

Sodium 2309.3 mg96.2%

Total Carbohydrates 89 g29.6%

Dietary Fiber 7.9 g31.6%

Sugars 13.9 g

Protein 43 g86.2%

Vitamin A 36.6% Vitamin C

Calcium 47.9% Iron 49.4%

*Based on a 2000 Calorie diet


Mushroom Poached Eggs Recipe