Wednesday, May 23, 2012

Easy Creamed Eggs with Mushrooms and Cheese

easy creamed eggs with mushrooms and cheese
  • 3/4 cup evaporated milk
  • 1/2 cup mild cheese, grated
  • 4 hard-cooked eggs
  • 1/2 cup sauteed mushrooms (asparagus or string beans may be used, also chopped, sauteed gluten or tokwa)

  • Scald milk in top of double boiler.
  • Add cheese, eggs and mushrooms.
  • Serve on toast or in toast timbales. Timbales are made by trimming crusts from edges of soft bread.
  • Press into muffin tins to form cup.
  • Place in moderate (350°F.) oven and allow to toast slowly.
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