BAKED EGGS WITH PORTOBELLO ( HUEVOS CON PORTOBELLO)

Ingredients

• 2 tablespoons butter 
• 6 large eggs 
• 2 tablespoons flour 
• 6 tablespoons heavy cream 
• 0.3 cup milk 
• 0.3 cup onions chopped
• 6 tablespoons parmigiano-reggiano 
• 2 tablespoons parsley chopped
• 4 cups portabello mushrooms chopped
• 6 servings salt and pepper 
• 2 tablespoons thyme leaves chopped

Equipment

• frying pan
• oven
• ramekin
• baking pan

Directions

1. Preheat the oven to 375° F
2. Heat the butter in a medium skillet over medium heat.
3. Add the onions and cook for 1 to 2 minutes, then add the mushrooms and cook for an additional 5 minutes or until the onions are translucent.
4. Add the flour and milk stirring constantly, cook about 2 minutes, season with salt and pepper.
5. Add parsley and thyme, remove from the heat.Rub the inside of 6 small ramekins with butter and then add mushroom mixture into each ramekin.
6. Add 1 egg to each, season with salt and pepper.
7. Add 1 tablespoon heavy cream and 1 tablespoon parmigiano-reggiano cheese.
8. Place the ramekins in a baking dish and bake about 8 to 10 minutes.
9. Serve immediately.