Béchamel Eggs
Two cups [Béchamel Sauce], mixed with four hard-cooked eggs, cut in slices; one half cup sautéd mushrooms. Cook all together five minutes; serve on hot toast.
Two cups [Béchamel Sauce], mixed with four hard-cooked eggs, cut in slices; one half cup sautéd mushrooms. Cook all together five minutes; serve on hot toast.