Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter or margarine |
| 1 pack | Sliced cooked ham(4 1/2oz) |
| 2 tablespoons | Flour |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Ground thyme |
| 1 dash | Ground pepper |
| ½ cup | Water |
| 4 \N | Hard-cooked eggs |
| 6 \N | Small onions,quartered |
| 2½ ounce | Sliced mushrooms,drained |
| 1 \N | Clove garlic,crushed |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Ground marjoram |
| 1 cup | Dry red wine |
| 1 teaspoon | Instant beef bouillon |
| 4 \N | Sliced buttered toast |
Melt butter in 10-inch skillet. Cook and stir onions in butter until onions are light brown. Add ham and mushrooms; cook and stir over low heat 2 minutes.
Stir in flour, garlic, sugar, salt, thyme, marjoram and butter. Cook over low heat, stirring constantly, until hot and bubbly. Remove from heat.
Stir in wine, water and instant bouillon. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 20 minutes. Arrange egg slices on toast; spoon sauce over egg slices.