Creaamed eggs and mushrooms on toast

So, I sauteed a little can of mushrooms, well-drained, and set aside.
Then I made a nice cream sauce with a couple dashes of Worcestershire,
and tasted and added salt and ground pepper. When it was the right
consistency I added 2 hard-boiled eggs, cut in chunks, and the
mushrooms. Allowed to simmer slowly for a couple of minutes, then
served over toast. (I had a left-over slice of white bread, which I
toasted, along with a slice of whole-wheat bread. I used both. The
whole wheat was better.) Very satisfying.

Nancree