Scrambled Eggs In Mushroom And Cheese Sauce

Melt 3 tablespoons butter in a large frying pan and saute mushrooms until just beginning to brown. Add scallions and cook for 2 minutes. Drain and set aside.

Make sauce by melting 3 tablespoons butter in 2-quart saucepan over medium-high heat. Blend in flour and add milk gradually, stirring until smooth and thickened. Add 1/2 cup cream and let simmer, stirring for about 5 minutes.

Stir in remaining cream to thin sauce, so that it coats a spoon but is not too thick. Salt and pepper to taste. Set aside.

Scramble eggs in 4 tablespoons butter until just set. Salt and pepper to taste.

Pour a thin layer of sauce over bottom of buttered 9- by 13-inch baking dish. Sprinkle with 2 tablespoons cheese. Cover with half the scrambled eggs, then the mushrooms. Pour over 1 cup sauce.

Sprinkle over 3 tablespoons more cheese and add remaining eggs. Pour rest of the sauce over all, sprinkle with remaining cheese and dot with butter.

Brown lightly under preheated broiler for 1-2 minutes.