Eggs poached in mushroom sauce

I got this recipe off the side of a bottle of cooking wine (which I had purchased for another recipe.) It turned out to be so good that I used up the rest of the bottle in repeat performances.


(Serves 4)


  1. Sautae mushrooms in 2 Tbsp butter. Stir in flour. Blend well. Add wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook, stirring until sauce is smooth.
  2. Pour sauce in shallow baking dish. Break eggs over sauce, taking care not to break the yolk (it makes serving easier if the eggs are distributed symmetrically in the dish.) Pour 2 Tbsp melted butter over eggs. Sprinkle with cheese. Bake at until eggs are cooked to your liking (I like the yolks hard, so I bake for about 20 min.)


If you use ordinary white wine instead of cooking wine, add 1/2 tsp of salt to it.

You can use any mild cheddar cheese in place of the Monterey Jack.


Difficulty: easy.
Time: 10 minutes preparation, 10-20 minutes baking.
Precision: approximate measurement OK.


Badri Lokanathan 
Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA 
ur-valhalla! {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhalla!badri 
Recipe last modified: 14 Jan 87

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Path: decwrl!recipes
From: badri@ur-valhalla.UUCP (Badri Lokanathan)
Subject: RECIPE: Eggs poached in mushroom sauce
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Date: 17 Apr 87 05:55:17 GMT
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Organization: University of Rochester, Rochester New York, USA
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