Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep). Break an egg into each ramekin. Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes. Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by "Barb at PK
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 298 (62%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 1079.5mg||332 %|
|Sodium 424.1mg||15 %|
|Potassium 717.9mg||19 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.7g|
|Protein 34.7g||50 %|
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Calories per serving: 477
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