Coddled Eggs with Sauteed Mushrooms

Low Cholestrol Cookbook p96

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180 degs. Using the corner of a paper towel dipped in oil wipe the inside of each ramekin to coat the bottom and sides with oil to help prevent cooked eggs from sticking.

Step 2

Melt the butter in a small frying pan set over a medium heat and add the mushrooms and parsley. Saute stirring occasionally for 7 minutes until the mushrooms soften. Season to taste with the freshly ground black pepper. Divide the mushroom mixture among the 4 ramekins

Step 3

Crack the eggs, one at a time, into a small bowl before carefully slipping each egg into a Ramekin. (Cracking the eggs into a bowl first is helpful in case any egg yolks break). Add 1 tablespoon of the milk to each ramekin. Season with pepper to taste.

Step 4

Cover each filled ramekin with a square of aluminium foil so it fits loosely and not too tight. Set the ramekins in a shallow baking dish and and add hot tap water do that it comes halfway up the sides of the ramekins. Bake for 20 minutes for Softly set eggs or 5 minutes longer if you prefer firmer eggs. (After you the eggs from the oven, they continue to cook for a minute or two)

Step 5

Remove the ramekins from the hot water bath and pat dry.Remove the foil and serve immediately.