Creamed Eggs & Mushrooms
A recipe from the Sneaky Kitchen
3 cups no-fat half & half
1/2 packet dry butter buds
3 Tbsp flour, white or whole wheat
1/8 tsp grated nutmeg
salt
freshly ground pepper to taste
dash Tabasco sauce
12 hard boiled eggs, cooled & shelled
16 oz mushrooms, sliced
1 1/2 Tbsp. butter or non-hydrogenated margarine
cooking spray
3 oz. shredded low fat cheddar cheese

Preheat oven to 350° F. Make a white sauce by whisking flour & butter buds into half & half (or condensed non-fat milk), then cooking over med. heat, stirring constantly until it thickens. Add nutmeg, & salt, pepper, & Tabasco sauce to taste & mix.

Sauté mushrooms in margarine or butter until done. Cut eggs in half.  Discard 6 yolks & crumble the other 6.  Cut whites into slices, then toss with the yolks. 

Layer half the cooked mushrooms & eggs in sprayed 2-qt. baking dish; repeat another layer of each.  Pour white sauce over all; top with cheese. Cover & bake for 25 min. Serves 4.