Eggs Baked In Mushroom Sauce
|Small mushrooms||1 Pound|
|Butter||4 Tablespoon (1/4 Cup)|
|Milk||2 Cup (32 tbs)|
|Bouillon cube||1 , dissolved in 1 tablespoon hot water|
|Grated onion||1 Tablespoon|
Wash and slice mushrooms, stems and all.
Saute in butter for 5 minutes.
Stir in flour, milk, bouillon, onion, salt, and pepper.
Cook, stirring, until thick.
Pour into individual shallow ramekins or a baking dish; sauce should be 1 inch deep.
Drop eggs into sauce, slipping a spoon under each egg so that it will sink slightly into the sauce.
Bake in a moderate oven (350°) until eggs are consistency desired