The Tabasco Brand Cookbook/Paul McIlhenny 2004

Shirred Eggs with Sherried Mushrooms
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
4 tablespoons butter or margarine 3/4 pound fresh mushrooms, cleaned and finely chopped 3/4 cup finely chopped onion
1 tablespoon dry sherry 3/4 teaspoon Tabasco pepper sauce 1/4 teaspoon salt
4 thin slices French bread, toasted 8 eggs chopped fresh parsley



1 Preheat the oven to 350 F. In a large skillet, heat 2 tablespoons of the butter. Add the mushrooms and onion, and cook until tender, about 5 minutes. Stir in the sherry, Tabasco sauce, and salt, and cook for 1 minute longer. Spread the toast with remaining 2 tablespoons butter. Grease 4 ramekins. Fit a slice of toast into each ramekin, and top with a layer of onions and mushrooms. Carefully break 2 eggs into each ramekin. Bake for 15 to 20 minutes, until the eggs are set. Sprinkle with parsley.

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