Assemble these supplies:
- 1 1/2 cups mushrooms
- 1 ounce butter or oleo
- juice of 1/2 lemon
FOR THE BÉCHAMEL:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/2 teaspoon salt
- 6 eggs
- 6 slices of toast
Steps in preparation:
- Clean and slice the mushrooms, but reserve six mushrooms whole, with the stems removed. Cook the mushrooms in the butter and lemon juice in a covered pan over low heat for 10 minutes.
- Prepare the b6chamel sauce according to the directions in the preceding recipe "Poached Eggs with Asparagus" but omitting the nutmeg.
- Prepare the eggs following the directions for "Way of Preparing Poached Eggs". Place some of the sliced mushrooms over each slice of toast, then add egg. Top each with a whole mushroom, and bechamel sauce. Serve immediately.
- SERVES 6.
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