Serves: 6
Total Calories: 272
1. Preheat oven to 350°. In a medium saucepan over medium-high heat, sauté green pepper and onion in butter for 2 minutes. Add mushrooms and sauté for 2 minutes or until vegetables are barely tender.
2. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. In a small bowl, combine soup and heavy cream. Add to saucepan. Stirring over medium heat, bring to a boil and boil until thickened. Add pimiento, Worcestershire sauce, salt, hot pepper sauce and pepper.
3. Gently fold in eggs and heat through (do not boil).
Garnish with parsley and paprika.
This Creamed Eggs Supreme recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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