Mushroomed Eggs in Lemon Sauce


INGREDIENTS:

12-16 eggs
Salt & pepper, to taste
1 lb mushrooms, sliced
2 Tbs minced shallots or green onions
7 Tbs butter
1 cup Parmesan; or Parmesan, cheddar, & Swiss mixture

DIRECTIONS:

Preheat oven to 375°
1. Scramble eggs with salt and pepper in 4 Tbs butter until softly done.
2. Layer in greased or buttered 9” x 13” glass baking dish.
3. Sauté mushrooms and onions in remaining 3 Tbs butter until lightly done.
4. Spread mixture over eggs and sprinkle with about 1/3 of cheese.
5. Pour lemon sauce (see recipe below) over eggs and mushrooms, and top with remaining cheese.
6. Bake for 15-20 minutes.
7. Serve over toasted, buttered English muffins. Garnish with fresh parsley and slivered olives.


Lemon Sauce

INGREDIENTS:

5 Tbs butter
6 Tbs flour
2 cups milk
1 cup heavy cream or half-and-half
Salt & pepper, to taste
1 tsp lemon juice, or 1/4 tsp lemon extract

DIRECTIONS:

1. Melt butter in same large frying pan used for eggs and onions.
2. Blend in flour and cook until bubbly, stirring constantly.
3. Gradually add in a little milk, on low heat, until mixture is smooth. Continue to whisk in remaining milk.
4. Whisk in cream, salt, and pepper, and simmer for 4-5 minutes, until smooth and creamy.
5. Beat in lemon.

Servings: 6-10

Innkeeper’s note: All our guests love this recipe! If you want to prepare this the night before, cover the dish with foil and refrigerate overnight before baking. The next morning, bring dish to room temperature and bake as usual.

Recipe shared by A Hidden Haven