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Egg Mushroom Cream Sauce On Muffins Recipe
|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|
Serving size: Complete recipe
Calories 1336 Calories from Fat 547
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 30.9 g154.3%
Trans Fat 0 g
Cholesterol 980.9 mg
Sodium 2302.1 mg95.9%
Total Carbohydrates 117 g39.1%
Dietary Fiber 10 g40.1%
Sugars 21.1 g
Protein 82 g163.9%
Vitamin A 47% Vitamin C 3.6%
Calcium 160.8% Iron 60.9%
*Based on a 2000 Calorie diet
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.