I made creamed eggs on toast--so good, and a little different. I'll
have to call it brunch, because it was very filling.

I made a white sauce, seasoned it with a couple dashes of
Worcestershire and a tiny taste of curry, salt, pepper. Stirred in the
cut-up eggs, and served over whole wheat toas points. If I had had
mushrooms, they would have been a tasty addition.

This can even be a nice luncheon dish, if you have last-minute company.


Nancree