Serves: 4
Total Calories: 448
1. If fish fillets have skins, remove while still slightly frozen. Place fish in a small saucepan and add 1/2 cup cream. Cover and simmer 3 to 5 minutes. Remove from heat drain and reserve cream.
2. Flake fish and remove any bones. Melt reserved cream and remaining 1/2 cup cream, salt, and pepper to taste. Stir in soup, onion, green pepper, celery, mushrooms, hot pepper sauce, and lemon juice bring to boil. Simmer for 3 to 5 minutes. Stir fish and quartered eggs into sauce heat through. Taste for seasoning and sprinkle with parsley or paprika.
This Creamed Fish And Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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