nancree wrote:
> 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.

Should have used the mushroom liquid in the sauce.

Sheldon