Eggs A La King
|All purpose flour||3 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Eggs||6 , hard-cooked|
|Carrots||3 Small, sliced|
|Peas||1⁄3 Cup (5.33 tbs) (Cooked)|
|Mushrooms||1⁄3 Cup (5.33 tbs), sliced|
|Pimiento||1 Medium, sliced and cooked|
|Bread slices||6 (Toasted)|
Melt butter in top of a double boiler.
Blend in the flour; add the milk and stir until sauce thickens.
Season with salt and pepper and cook 3 minutes longer.
Slice or chop the eggs.
Gently fold eggs, carrots, peas, and mushrooms into the sauce.
Place toast on heated serving plates.
Evenly divide egg mixture among the 6 pieces of toast.
Arrange pimiento slices in crisscross fashion over the top of egg mixture.
If desired, garnish plate with fresh parsley.
Serving size: Complete recipe
Calories 1248 Calories from Fat 401
% Daily Value*
Total Fat 45 g69.3%
Saturated Fat 16.4 g82.1%
Trans Fat 0 g
Cholesterol 1299.7 mg433.2%
Sodium 2051.7 mg85.5%
Total Carbohydrates 138 g46.1%
Dietary Fiber 12.7 g50.9%
Sugars 39.4 g
Protein 74 g148.3%
Vitamin A 578.5% Vitamin C 149.2%
Calcium 91.8% Iron 73.4%
*Based on a 2000 Calorie diet