1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper -- to taste
6 Large Eggs
|Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1" deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.