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

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

nancree at wrote on 3/12/05 9:15 PM:

> 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
>

Simple, sounds great! I would like this on an english muffin.
And would probably turn that white sauce into a swiss cheese sauce. :-)
Swiss cheese and mushrooms really work nicely together.
Sounds yummy. I'm not much for hard cooked eggs, I would probably scramble
them, very dry.

But you gave me a nice idea for a simple, quick meal! I never would have
thought of that. Thanks!

You're welcome, Sheryl. Actually, the cut-up hard cooked eggs provide
a welcome bulk and eye-appeal, IMHO. The swiss cheese addition
sounds good. I will try it next time.
Nancree

> cut-up hard cooked eggs provide
>a welcome bulk and eye-appeal,

Put through an egg slicer, yes. Cut up? I dunno. Hard cooked egg
"chunks" make me shudder. I have to have my egg salad more like a
puree or... pate? I hate to see chunks of egg whites.