4 tablespoons of butter
4 tablespoons of finely chopped onion
2 cans of mushrooms
2 tablespoons of ketchup
2 tablespoons of tomato puree (glass jar)
English-style sauce to taste
1 tablespoon of mustard
pepper sauce to taste
1 to 1 1/2 cups of heavy cream (can or glass jar)
6 eggs
6 tablespoons of grated Parmesan cheese
4 tablespoons of butter
4 tablespoons of finely chopped onion
2 cans of mushrooms
2 tablespoons of ketchup
2 tablespoons of tomato puree (glass jar)
English-style sauce to taste
1 tablespoon of mustard
pepper sauce to taste
1 to 1 1/2 cups of heavy cream (can or glass jar)
6 eggs
6 tablespoons of grated Parmesan cheese
In a skillet, melt the butter
Add the chopped onion and mushrooms, cut into pieces
Let it fry until everything is well browned
Add ketchup, tomato puree, and English-style sauce
Mix well
Add mustard, pepper sauce, and salt to taste
Add heavy cream until you get a thick cream
Distribute this cream among six ramekins
Break one egg over each ramekin, being careful not to break the yolk
Sprinkle with plenty of grated Parmesan cheese
Then, put it in the oven and let the cheese brown
To serve, use the same ramekin.
