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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Creamy casserole of hard boiled eggs, covered by a creamy and spicy mushroom sauce, then broiled. Ingredients:
8 hard boiled eggs, peeled and halved |
1/4 dehidrated mixed mushrooms |
1 cup boiling water |
1 tbsp butter |
1 tbsp olive oil |
1/2 small onion, finely diced |
1 tbsp all-purpose flour or cornstarch |
1 cup mil (skim is fine) |
salt, pepper and nutmetg to taste |
1/2 cup cheddar, emmental or gruyere, shredded |
Directions:
1. Arrange halved eggs cut side up in a greased shallow baking pan.
2. Let mushrooms soak in boiling water for 1/2 hour.
3. 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.
4. 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.
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