Serves: 4
Total Calories: 239
If fish fillets have skins, remove while still slightly frozen. Place fish in a small saucepan and add 1/2 cup milk. Cover and simmer 3 to 5 minutes. Remove from heat drain and reserve milk. Flake fish and remove any bones. Melt reserved milk and remaining 1/2 cup milk, salt, and pepper to taste. Stir in soup, onion, green pepper, celery, mushrooms, hot pepper sauce, and lemon juice bring to boil. Simmer for 3 to 5 minutes. Stir fish and quartered eggs into sauce heat through. Taste for seasoning and serve over toast points or rice. Sprinkle with parsley or paprika.
This Creamed Fish And Eggs On Toast Or Rice recipe is from the Budget Cookbook. Download this Cookbook today.
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