Egg Mushroom Cream Sauce On Muffins
|Eggs||4 , hard-cooked|
|Skim milk||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Cheddar cheese||1⁄4 Pound, grated|
Slice or chop the eggs.
Scald 1/4 c. (60 mL) milk and the evaporated milk in top of a double boiler.
In a bowl, blend remaining milk and flour into a smooth paste.
Stir flour mixture into the scalded milk.
Add eggs, mushrooms, and cheese.
Season with salt and pepper.
Cook and stir over simmering water until cheese melts.
Break muffins in half and toast.
Place each half muffin on a heated plate.
Evenly divide cream sauce among the 6 muffins.
If desired, garnish with fresh parsley.