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Saucy Eggs recipe

Hard-cooked sliced eggs and crumbled baconin a creamy mushroom sauce served over crispy chow mein noodles.

Recipe: Saucy Eggs

6 large eggs, sliced
8 strips of bacon
1/2 pound mushroom, sliced
1 (10.75-ounce) can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup milk
2 ounces diced pimientos
1 tablespoon chopped green onion
1/8 teaspoon paprika
2 tablespoons chopped parsley
Crispy chow mein noodles for accompaniment

  • Slice hard-cooked eggs lengthwise; placein a lightly greased 8-inch baking dish.
  • In a large skillet cook strips of baconuntil crisp; reserve 2 tablespoons of drippings and set asidethe bacon.
  • In the skillet saute until tender thesliced mushrooms with the reserved bacon drippings, drain wellthen spoon over the eggs.
  • In a bowl, combine cream of mushroom soup(undiluted), mayonnaise, milk, diced pimientos, and chopped greenonions; mix well and spoon over the mushrooms. Sprinkle withthe crumbled bacon.
  • Bake at 350°F (175°C) for 20 minutes.
  • Sprinkle with paprika and chopped parsley.Serve over chow mein noodles.

    Makes 6 servings.

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  • Comments

    1 Comment


    For the ramekins, spoon 2 Tablespoon of sauce into each container. Top with 1 egg in each of the 4 ramekins.

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