Eggs With Mushroom Sauce
|Butter/Margarine||1 Tablespoon (Unsalted)|
|Mushrooms||8 Ounce, thinly sliced to make 3 cups|
|Beef stock/Low sodium beef broth||1⁄3 Cup (5.33 tbs)|
|Dry white wine/Beef stock||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Brandy/Beef stock||3 Tablespoon|
|Minced parsley||3 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Egg whites||2 Large|
|1% milk||2 Tablespoon|
|Olive oil||1 Tablespoon|
1. ln a 10-inch nonstick skillet, melt the butter over low heat. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Pour in the stock; cook 4 minutes longer or until tender.
2. Raise the heat to moderate, add the wine, tomato puree, and brandy. Cook, uncovered, 5 minutes more or until well blended. Stir in the parsley and pepper and keep the sauce warm.
3. Preheat the broiler. In a medium-size bowl, whisk the eggs, egg whites, milk, and salt. In an 8-inch nonstick skillet, heat the oil over moderate heat. Pour in the egg mixture; cook for 4 minutes or just until the eggs are set. While cooking, constantly lift the cooked edges with a spatula, allowing uncooked egg to flow to the bottom.
4. Cover the skillet handle with foil; broil, 4 inches from the heat, for 1 minute or just until set. Serve the eggs with the sauce and Monkey Bread.