Crumble egg yolk; finely grate egg white, and set aside.
Melt 1 1/2 tablespoons butter in a saucepan over low heat. Add mushrooms and green pepper; sauté until tender. Set aside.
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.
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.
Oxmoor House Homestyle Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.