2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Dash pepper
1¼ cups milk
1 3-ounce package sliced smoked beef, snipped (1 cup)
1 tablespoon butter or margarine
4 eggs
1 tablespoon milk
Dash salt
Dash pepper
4 large rusks, buttered (each about 4 inches in diameter)

In a 2-cup glass measure melt the 3 tablespoons butter or margarine in countertop microwave on high power for 35-40 seconds. Blend in all-purpose flour and dash pepper. Thoroughly stir in the 1¼ cups milk. Micro-cook, uncovered, 1 minute; stir. Cook 2 to 3 minutes more or till thickened and bubbly, stirring sauce ever 30 seconds. Stir in the snipped smoked beef; cover surface of sauce and set aside.

In 9-inch non-metal pie plate micro-melt the 1 tablespoon butter or margarine 30-40 seconds. In a small bowl beat eggs with the 1 tablespoon milk, dash salt, and dash pepper. Pour beaten egg mixture into pie plate with melted butter. Micro-cook, covered, 2½ to 3 minutes or till eggs are slightly softer than desired for scrambled eggs, stirring through entire mixture every 30 seconds.

Arranged butteres rusks on serving plate. Divide and spoon egg mixture over rusks; cover with beef sauce. Micro-cook, covered, 1 to 1¼ minutes for four servings or till heated through. Serve immediately. Makes 4 servings.

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