Food for Groups

(YIELD    24)

1 c margarine
1 c flour
2 t + 2 tsp worcestershire sauce
2 t + 2 tsp prepared mustard
4 tsp salt
3 qt    milk
24 hard boiled esgs, sliced
24 slices toast

procedures:
1. melt fat, blend in flour. add seasoning, gradually stir in milk.
2. cook, stirring constantly until thickened.
3. add eggs, do not stir, heat to serving temperature.
4. serve on toast

Source KJFSC

This entry was posted on Wednesday, October 4th, 2006 at 4:58 pm and is filed under Breakfast, Eggs. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.