Egg in the Hole w/mushroom gravy
- Tags:
- Entrees
GRAVY
5-6 cremini mushrooms, quartered
2-3 garlic cloves, minced
Sauterne cooking wine (enough to deglaze pan)
1 tablespoon canola oil
1/4 cup of butter
1/4 cup of brown rice flour
1 teaspoon thyme
Salt and pepper to taste
EGG IN HOLE
Cooking oil (enough to coat pan)
1 slice bread (sourdough, wheat, or gluten free)
1 large egg
GRAVY
Sauté mushrooms and garlic in pan over medium-high heat. Deglaze pan with sauterne cooking wine. In a separate pan, combine canola oil and butter until butter is melted, then whisk in brown rice flour. Whisk constantly (about a minute) over medium heat. As it thickens, fold in the mushrooms and garlic. Finally, stir in thyme and a pinch of salt and pepper and remove from heat.
EGG IN THE HOLE
Heat a skillet over medium heat with a little oil in it. Place a slice of bread with a hole cut in the center in the hot skillet. Crack an egg into the hole and break yolk. Toast the bread on one side until egg is cooked halfway through and then flip the bread and finish cooking egg.
Serve with the mushroom gravy spooned over the top of the Egg in the Hole.
