1/2 cup (65 g) mushrooms
4 tsp butter
6 hard-boiled eggs
salt and pepper
250 ml foundation white sauce
2 tbsp single (light) cream
chopped parsley
4 tsp butter
6 hard-boiled eggs
salt and pepper
250 ml foundation white sauce
2 tbsp single (light) cream
chopped parsley
method
1. Clean and slice the mushrooms.
2. Heat the butter and cook the mushrooms slowly until tender. Drain.
3. Slice the eggs. Arrange the eggs and mushrooms on a hot dish, and season with salt and pepper.
4. Heat the sauce thoroughly, remove from the heat, and stir in the cream.
5. Pour the sauce over the eggs and mushrooms. Sprinkle with a little chopped parsley.
6. Serve with triangles of fried or toasted bread.
2. Heat the butter and cook the mushrooms slowly until tender. Drain.
3. Slice the eggs. Arrange the eggs and mushrooms on a hot dish, and season with salt and pepper.
4. Heat the sauce thoroughly, remove from the heat, and stir in the cream.
5. Pour the sauce over the eggs and mushrooms. Sprinkle with a little chopped parsley.
6. Serve with triangles of fried or toasted bread.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
