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Eggs With Mushroom Sauce

Western.Chefs's picture
Ingredients
  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
  Eggs 3 Large
  Egg whites 2 Large
  1% milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Olive oil 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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