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.