8 servings

How to Make It

Step 1

Crumble egg yolk; finely grate egg white, and set aside.

Step 2

Melt 1 1/2 tablespoons butter in a saucepan over low heat. Add mushrooms and green pepper; sauté until tender. Set aside.

Step 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.

Step 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.

Oxmoor House Homestyle Recipes

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