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Add a photoServings: 8
Ingredients
- 1 c. Chicken Stock
- 1/4 c. Half-and-Half
- 4 x Large eggs
- 3/4 tsp Salt
- 1/2 tsp Paprika
- 1/8 tsp Grated Nutmeg
- 1 Tbsp. Minced Fresh Parsley
- 2 Tbsp. Butter
- 2 c. Minced Fresh Mushrooms
Directions
- Put stock, half-and-half, Large eggs, salt, paprika, and nutmeg into a bowl and beat with a wire whisk. Set aside.
- Heat butter in a skillet over medium heat. Saute/fry mushrooms in butter for 5 min, then drain. Add in mushrooms to the egg mix and pour into 8 buttered small molds. Place the molds into a baking pan with warm water halfway up their sides. Bake in a preheated 350F degree oven for 20 to 30 min, till hard and a knife inserted in the center comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 77 | |
| Calories from Fat 57 | 74% |
| Total Fat 6.38g | 8% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 324mg | 14% |
| Potassium 127mg | 4% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.5g | 0% |
| Protein 4.21g | 7% |
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