Baked Eggs with Mushrooms a la Ericsson Hammond

Ingredients

• fresh eggs
• hard boil ten to twelve minutes
• mushrooms
• pepper
• salt
• a little butter
• sauce that has been made from the mushroom juice
• parsley
• one whole glazed mushroom
• white cream sauce

Method

1. 1

   Hard boil eggs, cool, cut off a piece, and scoop out yolks.

2. 2

   Chop mushrooms and yolks with seasoning.

3. 3

   Fill eggs and place in casserole cups with mushroom juice.

4. 4

   Bake in hot water for 10 minutes.

5. 5

   Garnish with parsley and glazed mushrooms.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.

aked Eggs with Mushrooms, a la Ericsson Hammond CEufs cuits au four, aux Champignons, a la Ericsson Hammond Select fresh eggs, one for each person, hard boil ten to twelve minutes, put in cold water, cut a piece off on the side and scoop out the yolks. Chop mushrooms and yolks together (half of each) with pepper, salt, and a little butter; fill the eggs, put one egg in small individual casserole cup, fill all around with the sauce that has been made from the mushroom juice; put in oven in hot water and bake for ten minutes. Then arrange on a platter, garnish with parsley, and on each put one whole glazed mushroom; decorate with white cream sauce

Cook this with the app: pantry check, scaling, and the assistant.