Baked Eggs In Mushroom Sauce
|Chopped green onions/Chopped chives||1⁄3 Cup (5.33 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Mushrooms||1⁄2 Pound, chopped to make 2 1/4 cups (550 Milliliter)|
|All purpose flour||1 Tablespoon|
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
In 8-cup (2 L) measure, microwave butter at High for 20 seconds or until melted.
Add onions and curry powder; microwave at High for about 1 minute or until onions are softened.
Add mushrooms; microwave at High for 2 to 4 minutes or until softened, stirring halfway through.
Stir in flour until well blended.
Stir in cream, salt, and pepper to taste; microwave at High for 2 to 4 minutes or until sauce has thickened, stirring halfway through.
Evenly divide mushroom sauce between 2 lightly greased 1-1/2-cup (375 mL) baking dishes.
Carefully drop 2 eggs into each dish, using spoon to push sauce up side of dish to form nest.
Pierce yolks gently; cover loosely with waxed paper.
Microwave at High for 1 minute; microwave at Medium-High (70%) for 4 to 6 minutes or until whites are set but yolks are still soft, turning dishes once.
Sprinkle evenly with cheese; microwave, uncovered, at Medium-High (70%) for 30 seconds or until cheese has melted.
Let stand for 1 minute.