Mushroom Eggs On Toast
|Fresh mushrooms||1 Pound, cleaned and sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Hot 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.
2 Cover each slice toast with one-fourth of the mushrooms.
3 In a 2-cup glass measure, heat 2 tablespoons butter for 30 seconds.
4 Stir in flour to blend.
5 Stir in milk and cook for 2 to 3 minutes, stirring every minute, until sauce becomes thick.
6 Add cheese and dry mustard; stir to blend.
7 Place an egg on top of mushrooms on each toast slice and cover with sauce.
8 Sprinkle with paprika.(optional)
Calories 510 Calories from Fat 321
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 19.1 g95.4%
Trans Fat 0 g
Cholesterol 385.9 mg128.6%
Sodium 587 mg24.5%
Total Carbohydrates 26 g8.8%
Dietary Fiber 1.7 g6.8%
Sugars 6.1 g
Protein 23 g47%
Vitamin A 23.4% Vitamin C 4%
Calcium 30.1% Iron 19.9%
*Based on a 2000 Calorie diet