Béchamel Egg & Mushroom

1. Place pan on the burner at a temp of 4/10.
2. Julienne the very large onion in very thin pieces and separate.
3. Add 1tbsp of Beef Tallow to pan. Wait for it to melt and cover the bottom.
4. Add in onions. Cook low and slow stir often and lower temp if needed. The goal is to get the onions semi translucent and wiggly like a noodle.
5. Cut up the mushrooms into half inch pieces and get the rest of your ingredients ready but still watch those onions.
6. Once the onions and really wiggly like a noodle push them to once side of the pan; add the Beef tallow to the empty side to melt.
7. Add in mushrooms keeping on their own side and stir. You will cook these until they start smelling very earthy.
8. Mix the onion and mushroom together and continue to cook until the sizzling is really shows down to get the water content down. (get your eggs cracked into a bowl while waiting (no wisking)
9. Remove everything from pan and place in serving bowl for now.
10. Add 1 tbsp of Beef Tallow to pan until bottom is covered. Add eggs and cook until no longer wet, stirring and scraping the bottom consistently.
11. Add back in the mushrooms and onions. Stir and brake eggs up into small pieces.
12. Stir in the the black pepper and Lawry's Garlic Salt
13. Add heavy cream, stir and put heat level to 2/10
14. Continue to cook slow until almost all the sauce is absorbed
15. Add back into your serving dish and enjoy!

Click on equipment for view or buy

• 12 Inch Frying Pan

• Flat Wood Spatula

• Cutting Board

• Chefs Knife

• Serving Bowl