Mushroom Eggs On Toast
|Mushrooms||1 Pound, cleaned and sliced|
|Buttered toast slices||4|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
1. In a 1 -quart glass casserole, cook mushrooms in 1/4 cup butter 3 to 4 minutes, stirring halfway through cooking time. Cover each slice toast with one-fourth of the mushrooms.
2. In a 2-cup glass measure, heat 2 tablespoons butter 30 seconds. Stir in flour to blend. Stir in milk and cook 2 to 3 minutes, stirring every minute, until sauce becomes thick. Add cheese and dry mustard; stir to blend.
3. Place an egg on top of mushrooms on each toast slice and cover with sauce. Sprinkle with paprika, if desired.