Mushrooms on toast with ham and egg

MUSHROOM TOAST

INGREDIENTS:

 

1/2 lb. mushrooms, sliced

2 eggs per serving

1 pkg. sliced ham

2 cloves garlic, minced

1 tsp. lemon juice

4 slices firm bread, toasted

dash of each white pepper and nutmeg

1/4 cup butter

1/2 tsp. black pepper and/or red spice

1/2 tsp. salt

1/4 cup sour cream

2 tbsp. chopped parsley

 

 

BREAKFAST FOR CHAMPIONS

DIRECTIONS:

 

In a large frying pan, poach the eggs with water and keep them runny.

In a smaller frying pan, saute mushrooms in heated butter until they begin to brown lightly then mix in garlic, salt, white pepper, nutmeg, lemon juice and cream.

Cook, stirring until cream begins to thicken then remove from heat.

 

Place a slice of rye bread in an ungreased baking sheet with a slice of ham and spoon mushrooms and cream evenly over toast. Sprinkle with parsley.

Bake at 450 degrees until mushrooms and cream look bubbly, 5 to 8 minutes and repeat for other servings.

 

Place warmed poached eggs as a topping, sprinkle with red spice and/or black pepper then serve right away with spinach salad and a side dish of green peppers.

 

May 2, 2010 11:30 A.M.

Copyright © 2010 Tomitheos Photography - All Rights Reserved

 

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