Creamed Eggs On Toast
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Hard-cooked eggs||4 , each cut into eighths|
|Dried parsley flakes||1 Teaspoon|
|Buttered toast slice||4|
Microwave margarine uncovered in 1 quart cas serole until melted, 30 seconds to 1 minute.
Blend in flour, mustard, salt and pepper.
Stir in milk.
Microwave uncovered 2 minutes; stir.
Microwave uncovered until mixture boils and thickens, 2 to 3 minutes, stirring every minute.
Gently stir in eggs and parsley.
Serve over toast.