1/2 lb. mushrooms, cut into pieces
4 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tsp. Worcestershire sauce
2 c. milk
6 poached eggs
6 slices hot toast

Saute mushrooms in butter until tender, about 5 minutes. Add flour and seasonings; blend. Add milk and cook, stirring constantly. Boil for 3 minutes. Place eggs on toast and cover with sauce. Serves 6. 1 cup lobster may be added to the sauce. Saute 2 tablespoons chopped green pepper and 2 tablespoons minced pimento with mushrooms. Garnish with pepper rings.