CREAMY EGGS & MUSHROOMS AU GRATIN

Creamy Eggs & Mushrooms Au Gratin image

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.-Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 18

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Ingredients

2 tablespoons butter
1 pound sliced fresh mushrooms
1 green onion, chopped
SAUCE:
2 tablespoons butter, melted
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
EGGS:
16 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed
1/2 cup grated Parmesan cheese
1 green onion, finely chopped

Steps:

In a large broiler-safe skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until browned, 4-6 minutes. Add green onion; cook 1 minute longer. Remove from pan with a slotted spoon. Wipe skillet clean., For sauce, in a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes. Remove from heat; stir in cheese., Preheat broiler. For eggs, in a large bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Remove from heat., Spoon half the sauce over the eggs; top with mushrooms. Add remaining sauce; sprinkle with cheese. Broil 4-5 in. from heat until top is lightly browned, 4-6 minutes. Sprinkle with green onion.

Nutrition Facts : Calories 363 calories, Fat 29g fat (15g saturated fat), Cholesterol 431mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.