Brunch Eggs
Give yourself a well-deserved weekend off
From, "
Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Saute mushrooms in butter. Add remaining ingredients; blend well and heat. If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk. This recipe is best served over toast points or English muffins.
SERVES: 8 - 10
- 8-ounce can sliced mushrooms, drained
- 1/2 cup butter
- 12 hard-cooked eggs, chopped fine
- 1 can mushroom soup, undiluted
- 1/2 cup milk
- 2 tablespoons Worcestershire sauce
- 1/3 cup lemon juice
- 2 packages dried beef, chopped fine
- Salt and pepper to taste
- Tabasco to taste
TO PREPARE:
Saute mushrooms in butter. Add remaining ingredients; blend well and heat. If mixture is too thin, thicken with a paste of 2 tablespoons flour and 1/4 cup milk. This recipe is best served over toast points or English muffins.
SERVES: 8 - 10
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