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Eggs and Mushrooms

4 lg Eggs
2 T Butter
1/2 lb Mushrooms (fresh), sliced
2 T Flour
1/2 c White cooking wine
1/2 c Chicken broth
3 T Mayonnaise
1 sm Onion, chopped
1/2 t Parsley, dried
Salt and pepper (to taste)
2 T Butter, melted
3/4 c Monterey Jack cheese, grated


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.


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