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)