Eggs A La King Recipe
Ingredients
| Butter | 2 Teaspoon | |
| All purpose flour | 3 Teaspoon | |
| Skim milk | 2 Cup (16 tbs) | |
| 6 eggs, hard-cooked | ||
| 3 small carrots, sliced and cooked | ||
| Peas | 1/3 Cup (16 tbs), cooked | |
| 1/3 cup snow-capped mushrooms, sliced and cooked | ||
| 1 medium pimiento, sliced and cooked | ||
| Bread slices | 6 , toasted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in top of a double boiler.
Blend in the flour; add the milk and stir until sauce thickens.
Season with salt and pepper and cook 3 minutes longer.
Slice or chop the eggs.
Gently fold eggs, carrots, peas, and mushrooms into the sauce.
Place toast on heated serving plates.
Evenly divide egg mixture among the 6 pieces of toast.
Arrange pimiento slices in crisscross fashion over the top of egg mixture.
If desired, garnish plate with fresh parsley.
Blend in the flour; add the milk and stir until sauce thickens.
Season with salt and pepper and cook 3 minutes longer.
Slice or chop the eggs.
Gently fold eggs, carrots, peas, and mushrooms into the sauce.
Place toast on heated serving plates.
Evenly divide egg mixture among the 6 pieces of toast.
Arrange pimiento slices in crisscross fashion over the top of egg mixture.
If desired, garnish plate with fresh parsley.
Chef
