Creamed Eggs on English Muffins |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I came across this magazine when I first got married more than 20 years ago. It's still my husband's favorite for breakfast or brunch. Ingredients:
1/4 cup chopped onion |
1 tablespoon butter |
1/4 cup coarsely chopped fresh mushrooms |
3/4 cup milk |
1 package (8 ounces) cream cheese, softened |
1/2 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
1 teaspoon dijon mustard |
salt and pepper to taste |
6 hard-cooked eggs, coarsely chopped |
4 english muffins, split and toasted |
Directions:
1. In a saucepan, saute onion in butter until almost tender. Add mushrooms; saute until mushrooms and onion are tender. Stir in milk and cream cheese; cook and stir until cheese is melted and blended. Stir in Parmesan cheese, parsley, mustard, salt and pepper. Add eggs; heat through. Serve over English muffins. Yield: 4 servings.
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