Eggs baked in mushroom sauce is a wonderful recipe that can be appreciated for its convenience and taste. Mushroom sauce can be prepared in advance and reheated for breakfast along with eggs. The dish will turn out to be nutritious, tasty, satisfying and quick.
It is necessary
- Mushroom sauce:
- - cream 10% - 200 g;
- - flour - 0.5 tbsp.;
- - pepper;
- - salt - 1/2 tsp;
- - vegetable oil - 3 tablespoons;
- - champignons - 500 g.
- For the dish:
- - eggs - 4 pcs.
Instructions
Step 1
Wash and chop the mushrooms into small pieces. Heat vegetable oil in a skillet and add mushrooms to it.
Step 2
Stir occasionally, fry until moisture evaporates. When there is a strong aroma and light browning, pepper and salt the mushrooms. Pour in flour, pour in cream.
Step 3
Stir the mixture and cook for a minute until thickened. Remove the skillet from the heat. If you are making a dish in advance, then cool the sauce to room temperature and put it in a container with a lid and put it in the refrigerator.
Step 4
Lubricate small-sized molds with butter. Place a layer of mushroom sauce on the bottom. Put an egg on the sauce in each mold and add a little salt. Eggs can be used not whole, but to make a chatterbox. Then also pour it into molds.
Step 5
Place the molds on a baking sheet. Preheat oven to 220oC, place a baking sheet inside and bake until the egg hardens slightly.
Step 6
Remove the molds from the oven. Place another layer of mushroom sauce on top of the eggs. On top of the sauce, if desired, you can place bread crumbs or grated cheese. Place in the oven for another 10 minutes.
