Eggs In Mushroom Sauce
|Fresh mushrooms||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Tablespoon, grated|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||2 Cup (32 tbs)|
|Chicken bouillon cubes||2|
|Boiling water||1⁄4 Cup (4 tbs)|
|Salt and pepper||1|
Heat oven to 350 degrees.
Wash and slice mushrooms.
Heat butter in heavy saucepan, add mushrooms and onion and cook slowly 5 minutes.
Sprinkle in flour, 1/2 tsp.salt and 1/4 tsp.pepper and let bubble up.
Remove from heat.
Add cream all at once.
Dissolve bouillon cubes in boiling water and add to mushroom mixture.
Stir to blend and return to moderate heat.
Cook, stirring constantly, until thick and smooth.
Spoon sauce into 6 individual baking dishes.
Make a hollow in the centre of the sauce with the back of a large spoon and drop an egg into each hollow.
Sprinkle lightly with salt and pepper.
Bake until eggs are nearly set, about 15 minutes.
Remove from oven and turn on broiler.
Sprinkle the yolk of each egg generously with grated Parmesan cheese and slip under broiler for about 1 minute to brown cheese lightly.