WW EGGS JEANNETTE
Ingredients:
- 4 large eggs
- 8 oz (about 2 cups) of sliced mushrooms (white or cremini)
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/2 cup of fat-free plain Greek yogurt
- 1/2 cup of low-sodium chicken or vegetable broth
- 1 teaspoon of olive oil
- 1 teaspoon of dried tarragon (or your preferred herbs)
- Salt and pepper to taste
- Cooking spray
Instructions:
- Preheat your oven to 350°F (175°C).
- In a non-stick skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, which should take about 2-3 minutes.
- Add the sliced mushrooms and continue cooking until they release their moisture and become tender, about 5-7 minutes. Season the mixture with salt, pepper, and dried tarragon (or your preferred herbs).
- In a small bowl, mix the Greek yogurt and chicken or vegetable broth until well combined. Add this mixture to the skillet with the mushroom and onion mixture. Stir well and cook for a couple of minutes until the sauce thickens slightly.
- Spray four individual ovenproof ramekins or baking dishes with cooking spray.
- Divide the mushroom and yogurt sauce evenly among the ramekins.
- Crack an egg into each ramekin on top of the mushroom sauce.
- Place the ramekins in the preheated oven and bake for about 10-15 minutes or until the egg whites are set, but the yolks are still slightly runny. You can adjust the baking time to your preference for egg doneness.
- Carefully remove the ramekins from the oven and let them cool for a minute or two.
- Serve your WW Eggs Jeannette hot, garnished with fresh herbs or a sprinkle of grated Parmesan cheese if desired.
