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Name: Eggs and Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Butter; 1/2 lb Mushrooms (fresh),; 3 tb Mayonnaise; 1/2 ts Parsley, dried; Salt and pepper; 1 sm Onion chopped; 2 tb Butter melted; 2 tb Flour; 3/4 c Monterey Jack; 4 lg Eggs; 1/2 c White cooking wine; 1/2 c Chicken broth

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INGREDIENTS

2 tb Butter
1/2 lb Mushrooms (fresh),
3 tb Mayonnaise
1/2 ts Parsley, dried
Salt and pepper
1 sm Onion ; chopped
2 tb Butter ; melted
2 tb Flour
3/4 c Monterey Jack
4 lg Eggs
1/2 c White cooking wine
1/2 c Chicken broth

Servings

INSTRUCTIONS

Saute mushrooms in about 2 tablespoons butter. Stir in flour. Blend well. Add wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook, stirring until sauce is smooth. Pour sauce in shallow baking dish. Break eggs over sauce, taking care not to break the yolk (it makes serving easier if the eggs are distributed symmetrically in the dish.) Pour about 2 tablespoons melted butter over eggs. Sprinkle with cheese. Bake at 350 degrees F. until eggs are cooked to your liking. (I like the yolks hard, so I bake for about 20 minutes.) NOTES: * Eggs poached in mushroom sauce -- I got this recipe off the side of a bottle of cooking wine (which I had purchased for another recipe). It turned out to be so good that I used up the rest of the bottle in repeat performances. * If you use ordinary white wine instead of cooking wine, add about 1/2 teaspoon of salt to it. * You can use any mild cheddar cheese in place of the Monterey Jack. : Difficulty: easy. : Time: 10 minutes preparation, 10-20 minutes baking. : Precision: approximate measurement OK. : Badri Lokanathan : Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA : ur-valhalla!badri@rochester.arpa : {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhal a!badri : Copyright (C) 1986 USENET Community Trust

NOTES

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Eggs and Mushrooms

2 tb Butter 
1/2 lb Mushrooms (fresh), 
3 tb Mayonnaise 
1/2 ts Parsley, dried 
  Salt and pepper 
1 sm Onion chopped
2 tb Butter melted
2 tb Flour 
3/4 c Monterey Jack 
4 lg Eggs 
1/2 c White cooking wine 
1/2 c Chicken broth

Saute mushrooms in about 2 tablespoons butter.  Stir in flour. Blend well.  Add wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook,  stirring until sauce is smooth.    Pour sauce in shallow baking dish.  Break eggs over sauce, taking care not  to break the yolk (it makes serving easier if the eggs are distributed  symmetrically in the dish.) Pour about 2 tablespoons melted butter over  eggs. Sprinkle with cheese. Bake at 350 degrees F. until eggs are cooked to  your liking. (I like the yolks hard, so I bake for about 20 minutes.)    NOTES:    *  Eggs poached in mushroom sauce -- I got this recipe off the side of a  bottle of cooking wine (which I had purchased for another recipe). It  turned out to be so good that I used up the rest of the bottle in repeat  performances.    *  If you use ordinary white wine instead of cooking wine, add about 1/2  teaspoon of salt to it.    *  You can use any mild cheddar cheese in place of the Monterey Jack.    : Difficulty:  easy.  : Time:  10 minutes preparation, 10-20 minutes baking.  : Precision:  approximate measurement OK.    : Badri Lokanathan  : Dept.  of Electrical Engg., Univ.  of Rochester, Rochester, New York, USA  : ur-valhalla!badri@rochester.arpa    : {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhal a!badri    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Serving (453g)
Recipe Makes: 4 Servings

Calories: 668
Calories from Fat: 452 (68%)

Amt Per Serving		% DV

	Total Fat 50.3g	67 %
	Saturated Fat 20.2g	101 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 8g
Cholesterol 1112.6mg		342 %
Sodium 1033.6mg		36 %
Potassium 438.4mg		12 %
Total Carbohydrate 15.3g		5 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 14.7g
Protein 38.1g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 668

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