|Sugar snap peas||1 1⁄2 Cup (24 tbs), strings and tips removed (Fresh)|
|Baby sunburst squash||1 Cup (16 tbs), cut into quarters|
|Green onions||4 , thinly bias-sliced|
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Mustard||1 Teaspoon (Sweet Hot / Dijon Style)|
|Hard cooked eggs||4 , coarsely chopped|
|Bagels/4 slices whole wheat bread, toasted||4 , split and toasted|
In a covered medium saucepan cook sugar snap peas and sunburst squash in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender; drain.
In a large saucepan cook green onions in hot margarine or butter over medium heat until tender.
Stir in flour.
Add milk all at once.
Cook and stir until thickened and bubbly.
Stir in Parmesan cheese and mustard; add cooked vegetables.
Cook and stir about 1 minute more or until heated through.
Gently stir eggs into vegetable mixture.
Serve the egg mixture over toasted bagels or bread.