This is an easy starter, but very tasty and relatively inexpensive. It also makes a quick and delicious lunch.
15 g (1/2 oz) butter or margarine
120 g (4 oz) mushrooms, chopped
30 g (1 oz) flour
4 tbsps dry white wine
2 tbsps milk
2 tsps chopped mixed herbs
1 tbsp capers, chopped
Salt and pepper
4 eggs
4 tbsps double cream
Paprika
Nutmeg
120 g (4 oz) mushrooms, chopped
30 g (1 oz) flour
4 tbsps dry white wine
2 tbsps milk
2 tsps chopped mixed herbs
1 tbsp capers, chopped
Salt and pepper
4 eggs
4 tbsps double cream
Paprika
Nutmeg
method
1. Place the butter in a small casserole and melt on HIGH for 30 seconds. Add the chopped mushrooms and cook for 2 minutes on HIGH.
2. Stir in the flour and add the wine and milk. Cook for a further 1 - 2 minutes on HIGH, or until thickened. Add the capers, mixed herbs and salt and pepper to taste.
3. Divide the mixture into 4 ramekins and make a well in the centre of the mixture in each dish.
4. Break an egg into the centre of the mixture in each cup. Pierce the yolk once with a sharp knife. Cook for 3-4 minutes on HIGH or until the white is set and the yolk is still soft.
5. Place a spoonful of cream on top of each egg and sprinkle with paprika and grated nutmeg. Cook for 1 minute on LOW to heat the cream. Serve immediately
2. Stir in the flour and add the wine and milk. Cook for a further 1 - 2 minutes on HIGH, or until thickened. Add the capers, mixed herbs and salt and pepper to taste.
3. Divide the mixture into 4 ramekins and make a well in the centre of the mixture in each dish.
4. Break an egg into the centre of the mixture in each cup. Pierce the yolk once with a sharp knife. Cook for 3-4 minutes on HIGH or until the white is set and the yolk is still soft.
5. Place a spoonful of cream on top of each egg and sprinkle with paprika and grated nutmeg. Cook for 1 minute on LOW to heat the cream. Serve immediately
serving amount
serves 4
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