Egg Mushroom Cream Sauce On Muffins Recipe
Ingredients
4 eggs, hard-cooked
1/2 cup skim milk
1/4 cup evaporated shim milk
2 tsp all-purpose flour
1/2 cup snow-capped mushrooms, sliced
1/4 lb. Cheddar cheese, grated
Salt and pepper to taste
3 English muffins
Fresh parsley for garnish (optional)
Directions
Slice or chop the eggs.
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.
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.
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