4 tablespoons of butter
4 tablespoons of finely chopped onion
2 cans of mushrooms
2 tablespoons of ketchup
2 tablespoons of tomato puree (in a jar)
English mustard to taste
1 tablespoon of Dijon mustard
pepper sauce to taste
1 to 1 1/2 cups of heavy cream (can also use canned)
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 (in a jar)
English mustard to taste
1 tablespoon of Dijon mustard
pepper sauce to taste
1 to 1 1/2 cups of heavy cream (can also use canned)
6 eggs
6 tablespoons of grated Parmesan cheese
In a skillet, melt the butter
Add the finely chopped onion and mushrooms cut into pieces
Leave it to cook until everything is well browned
Add ketchup, tomato puree, and English mustard
Mix well
Add Dijon mustard, pepper sauce, and salt to taste
Add heavy cream until you get a creamy consistency
Distribute this cream among six ramekins
Break an egg over each ramekin, being careful not to break the yolk
Sprinkle with plenty of grated Parmesan cheese
Put it in the oven and let the cheese melt
Serve in its own ramekin.
