Mustard Eggs Recipe
Summary
Ingredients
| 6 eggs, hard-cooked | ||
| Salt | 1/2 Teaspoon | |
| Mushrooms | 6 Large | |
| Pepper | 1/8 Teaspoon | |
| 6 tablespoonfuls butter or margarine | ||
| Paprika | 1/8 Teaspoon | |
| Chives | 1 Teaspoon, chopped | |
| 4 tablespoonfuls flour | ||
| 2 cupfuls milk | ||
| Dry mustard | 1 Teaspoon | |
| 6 rounds of toast | ||
Directions
Hard-cook the eggs and shell.
Wash mushrooms and saute them gently for 5 min. in half the fat.
Melt the rest of the fat in a saucepan.
Add the flour, mustard, salt, pepper, paprika and chives.
Stir until bubbling, add the milk gradually, stirring constantly.
Cook until smooth and thickened.
Place a sauteed mushroom on each round of toast.
Over this lay an egg, cut in halves crosswise, cut side down and pour a generous portion of sauce over all.
Sprinkle with paprika.
Wash mushrooms and saute them gently for 5 min. in half the fat.
Melt the rest of the fat in a saucepan.
Add the flour, mustard, salt, pepper, paprika and chives.
Stir until bubbling, add the milk gradually, stirring constantly.
Cook until smooth and thickened.
Place a sauteed mushroom on each round of toast.
Over this lay an egg, cut in halves crosswise, cut side down and pour a generous portion of sauce over all.
Sprinkle with paprika.
Chef
