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Ingredients:
| 1/4 cup | (56 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 pc | (100 g) | potato, peeled and cut into small cubes |
| 1 pc | (80 g) | onion, chopped |
| 2 tbsp | (28 g) | MAGNOLIA CREAM CHEESE |
| 1/2 | cup | chicken stock |
| 1 pack | (250 ml) | MAGNOLIA ALL-PURPOSE CREAM |
| 2 | pcs | MAGNOLIA BROWN EGG, beaten |
| 1/4 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
Procedure:
1. In a large pan or casserole, melt butter and sauté mushrooms, bell pepper, potato, and onion on medium high heat until the veggies are just tender, about 5-7 minutes.
2. Reduce heat to medium. Add franks, cream cheese, broth and cream. Stir and simmer until cream cheese melts. Lower heat.
3. In a separate bowl, whisk 3 tablespoons of the sauce into the beaten egg and slowly pour the egg sauce mixture back into the sauce while stirring slowly. This will thicken the sauce.
4. Turn off heat once sauce reaches desired consistency. Serve immediately.
Makes 4 servings.
(Yield: 4 cups/ 1 cup per serving)
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