From Virginia Wiedemann: "Here's an excellent egg recipe, using enough yolks for flavor but reducing the cholesterol a whole lot!"
3 cups no-fat half and half
Preheat oven to 350° F.
Make a white sauce by whisking flour and butter buds into no-fat half and half (or condensed non-fat milk), then cooking over medium heat, stirring constantly until it thickens. Add the nutmeg, and salt, pepper, and Tabasco sauce to taste and mix.
Sauté mushrooms in margarine or butter until done. Cut eggs in half. Discard six yolks and crumble the other six. Cut the whites into slices, then toss with the yolks.
Layer half the cooked mushrooms and half the eggs in sprayed 2-quart baking dish, then repeat with another layer of each. Pour the white sauce over all, and top with shredded cheese.
Cover and bake for 25 minutes. Serves 4.
This is a complete meal with a green vegetable, a salad, and bread or biscuits.