Recipes > Eggs > Eggs with Mushrooms on Toast

Eggs with Mushrooms on Toast


  • 1 cupful of mushrooms
  • flour
  • 3 tablespoonfuls of butter
  • a few drops of onion juice
  • paprika
  • 3 eggs
  • salt
  • pepper


Break the mushrooms into small pieces, dredge them with flour and put them into the saucepan with the butter, onion juice, salt and paprika. Cook for ten minutes. Beat the eggs slightly, not separating them, and season them with salt and pepper. Add them to the mushrooms and scrape them from the bottom as they cook until the mixture is thick and creamy. Serve on hot buttered toast.


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Civic League Cook Book (1913).

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