Brunch Easter Eggs(Makes 6 Servings)

• 2 Tbsp. butter or margarine
• 1/4 c. chopped onion
• 1/4 c. chopped parsley
• 1/2 lb. mushrooms, sliced
• 2 Tbsp. flour
• 1 1/2 c. milk
• 3 English muffins, split and toasted
• 1 c. orange juice
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. dried leaf tarragon
• 1 1/2 c. diced cooked ham
• 6 hard-cooked eggs, halved

1. In a large saucepan, melt butter; add onion and parsley.
2. Cook until onion is tender.
3. Add mushrooms and cook until tender. Sprinkle with flour; mix well.
4. Stir in milk, orange juice, salt, pepper and tarragon.
5. Place over low heat and cook, stirring constantly, until sauce comes to boil.
6. Stir in ham and eggs; heat.
7. Serve over toasted muffin halves.

butter, onion, parsley, mushrooms, flour, milk, muffins, orange juice, salt, pepper, dried leaf tarragon, ham, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754457 (may not work)