John Myers
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Egg and Mushroom Pan
The perfect egg and mushroom pan recipe with a picture and simple step-by-step instructions.
Eggs
- 6 Eggs
sauce
- 1 Onion
- 250 g Mushrooms brown
- 250 g Cherry tomatoes
- 250 g Butter
- 2 tablespoon Flour
- 250 ml Vegetable broth
- 250 ml Milk or cream
- 4 teaspoon Horseradish
- Salt
- Pepper
- Chives
Eggs
- Boil the eggs hard for 10 minutes, quench, peel and cut in half.
sauce
- Peel the onion, cut into cubes, clean the mushrooms, cut them into small pieces and wash and halve the tomatoes.
- Heat some oil in a pan and fry the onions and mushrooms in it, add the tomatoes and cook with them, season everything with salt and pepper.
- Remove the vegetables from the pan and keep warm.
- Melt some butter in the pan, sweat the flour in it until golden yellow, deglaze with the stock and milk (cream) and bring to the boil briefly.
- Now add the horseradish and let it steep for about 5 minutes – do not let it boil anymore.
- Add the vegetables again, season everything well with salt and pepper, stir in the chives and finally heat the halved eggs in the sauce.
- We ate it with mashed potatoes, but potatoes also taste good with it.
- Bon appetit; 🙂
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