Creamy Eggs
From inmaculada 17 years ago
- 5 minutes to make
- Serves 4
Creamy casserole of hard boiled eggs, covered by a creamy and spicy mushroom sauce, then broiled.
Ingredients
- 8 hard boiled eggs, peeled and halved shopping list
- 1/4 dehidrated mixed mushrooms shopping list
- 1 cup boiling water shopping list
- 1 Tbsp butter shopping list
- 1 Tbsp olive oil shopping list
- ½ small onion, finely diced shopping list
- 1 Tbsp all-purpose flour or cornstarch shopping list
- 1 cup mil (skim is fine) shopping list
- salt, pepper and nutmetg to taste shopping list
- 1/2 cup Cheddar, Emmental or gruyere, shredded shopping list
How to make it
- Arrange halved eggs cut side up in a greased shallow baking pan.
- Let mushrooms soak in boiling water for ½ hour.
- In a medium skillet heat butter and olive oil. Add onion and let cook 5 minutes or until transparent. Sprinkle flour or cornstarch on skillet and mix. Immediately add drained mushrooms and mix again. Pour milk and whisk until thick. Let boil on low heat for 2 minutes and add salt, pepper and nutmeg to taste.
- Cover eggs in pan with the sauce. Sprinkle grated cheese on top and take it to the hot oven to broil until cheese melts and sauce is golden and bubbly.
Arranged on pan
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Ready for the oven
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" It was excellent "