3 Dozen Free Eggs! & Eggs Baked In Mushroom Sauce

This week Albertsons was offering free eggs with some purchases - see post here - so I got 2 dozen free eggs on one trip, the week before Winco had a coupon out for free eggs, bacon, and english muffins ~ so another dozen free eggs! That's alotta free eggs! I know we'll use a dozen or so for easter egg coloring this weekend ~ but I was on the search for a recipe to use up some of them. I remembered seeing this recipe in a cookbook of mine ~ the recipe also called for english muffins ~ and since I had some of those from the free coupons I decided I would give it a try.

Eggs Baked in Mushroom Sauce

1 lb. fresh mushrooms, sliced

1/4 c. melted butter

3 T. all-purpose flour

2 c. whipping cream

1 egg, slightly beaten

1 tsp. bouillon granules

Grated Parmesan cheese

1 T. grated onion

2 T. chopped fresh parsley

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. dried thyme

8 large eggs

4 English muffins, halved and toasted

Cook mushrooms in butter in a large saucepan over medium heat for about 5 minutes. Remove mushrooms with a slotted spoon and set aside. Add flour to the pan stirring until smooth. Cook stirring constantly for a minute. Combine cream and next three ingredients. Gradually add to the flour mixture and cook, stirring constantly, until mixture is thick and bubbly. Stir in mushrooms, parsley, and next three ingredients. Pour into a slightly greased baking dish. Make 8 indentations in the mushroom mixture and break an egg into each. Sprinkle with Parmesan cheese and bake at 350 for about 10 minutes. Serve over english muffin halves.

At about 10 minutes the eggs did not look set to me ~ so I cooked longer ~ keep a close eye on them, I ended over cooking and I think they would have been nicer had the yolk still been somewhat soft. I also think that instead of mushrooms - steamed broccoli or cauliflower would have worked nice with the sauce.