Eggs Au Gratin
|Finely chopped mushrooms||1 Cup (16 tbs)|
|Bechamel sauce||1 1⁄2 Cup (24 tbs)|
|Hollandaise sauce||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook mushrooms in butter until very dry.
Mix in the desired amount of Bechamel Sauce.
Spread the mushroom sauce in 4 ovenproof ramekins.
Put 2 poached eggs in each dish and cover with Hollandaise Sauce.
Sprinkle with Parmesan cheese and brown under the broiler.