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Eggs Buckingham Recipe

Ingredients:

- 3 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- Dash pepper
- 1 ¼ cups milk
- 1 3-ounce package sliced smoked beef, snipped (1 cup)
- 1 tablespoon butter or margarine
- 4 eggs
- 1 tablespoon milk
- Dash salt
- Dash pepper
- 4 large rusks, buttered (each about 4 inches in diameter)

Preparation Method:

In a 2-cup glass measure micro-melt the 3 tablespoons butter or margarine 35 to 40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1 ¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook till thickened and bubbly, 2 to 3 minutes more, stirring sauce every 30 seconds to remove all lumps. Stir in snipped smoked beef; cover surface of sauce and set aside.

In a 9-inch glass pie plate micro-melt the 1 tablespoon butter or margarine 30 t 40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with the milted butter. Micro-cook, covered, till eggs are slightly softer than desired for scrambled eggs, 2 ½ to 3 minutes, stirring through entire mixture every 30 seconds.

Arrange buttered rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, till heated through, 1 to 1 ¼ minutes for four servings. Serve immediately. Makes 4 servings.

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