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Eggs: Sherried Creamed Eggs & Wild Mushrooms

Source of Recipe

Chef Sue Erickson - Lund's


List of Ingredients

8 T butter, divided
6 slices English Muffin Bread, crusts removed
1/2 C diced shallots
6 oz sliced Baby Bella mushrooms
3.5 oz shiitake mushrooms, stems removed, sliced
salt and pepper to taste
1 T all-purpose flour
1 C low-sodium chicken broth
1 C half and half and cream
1/4 C dry sherry
2 t Bluefin Bay Wild Mushroom Seasoning
6 hard cooked eggs, peeled, sliced
2 T sliced green onion tops



Recipe

Preheat oven to 350 degrees.

Melt 5 tablespoons butter in small bowl. Brush both sides of bread with melted butter, gently press bread into 8 ramekins or custard cups. Bake for 10-12 minutes or until crisp and golden brown. Remove from oven but leave bread in custard cups.

Heat remaining 3 T butter in large skillet. Sauté shallots and mushrooms over medium-high heat for 5-6 minutes or until shallots are soft but not brown. Season with salt and pepper to taste. Sprinkle flour over and stir 1-2 minutes. Pour in broth, half and half, sherry and wild mushroom seasoning. Bring to boil; cook 3-4 minutes over medium-high heat or until thickened . Gently fold in egg slices and heat 2-3 minutes.

Spoon mushroom-egg mixture into custard cups and sprinkle with green onion tops. Serve immediately.


YIELD: 8 Servings