Huevos escalfadas con champinones

Assemble these supplies:

• 1 1/2 cups mushrooms 
• 1 ounce butter or oleo 
• juice of 1/2 lemon 

FOR THE BÉCHAMEL:

• 1 tablespoon butter 
• 1 tablespoon olive oil 
• 2 tablespoons flour 
• 1/2 teaspoon salt 
• 6 eggs 
• 6 slices of toast 

Steps in preparation:

1. Clean and slice the mushrooms, but reserve six mushrooms whole, with the stems removed. Cook the mushrooms in the butter and lemon juice in a covered pan over low heat for 10 minutes.
2. Prepare the b6chamel sauce according to the directions in the preceding recipe "Poached Eggs with Asparagus" but omitting the nutmeg.
3. Prepare the eggs following the directions for "Way of Preparing Poached Eggs". Place some of the sliced mushrooms over each slice of toast, then add egg. Top each with a whole mushroom, and bechamel sauce. Serve immediately.
4. SERVES 6.