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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 hard-cooked egg |
3 1/2 tablespoons butter or margarine, divided |
1/4 pound fresh mushrooms, sliced |
1 1/2 tablespoons chopped green pepper |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
2 cups chopped cooked chicken |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 tablespoons chopped pimiento |
toast cups |
fresh parsley sprigs (optional) |
Directions:
1. Crumble egg yolk; finely grate egg white, and set aside.
2. Melt 1 1/2 tablespoons butter in a saucepan over low heat. Add mushrooms and green pepper; sauté until tender. Set aside.
3. Melt remaining butter in a large skillet over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
4. Add crumbled yolk, chicken, salt, pepper, pimiento, and sautéed vegetables to white sauce. Spoon mixture into toast cups; sprinkle with grated egg white. Garnish with parsley, if desired.
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