Categories: Cheese/eggs 
      Yield: 4 servings 
  
      3 tb Butter                              1 ts Worcestershire Sauce 
    1/2 c  White Wine; Dry                   1/2 ts Basil; Crushed 
  2 1/2 c  Monterey Jack Cheese; Cubed         2 c  Mushrooms; Fresh, Sliced 
      1 ea Egg; Lg, Lightly Beaten           1/2 ts Garlic Powder 
  
  Melt 1 tbl of butter in the top of a double boiler.  Add the wine and 
  heat, then stir in 2 cups of the cheese.  Heat until melted.  Add a little 
  of the cheese mixture to the beaten egg and then add the egg mixture back 
  into the cheese.  Cook and stir about 1 minute.  Add the Worcestershire 
  sauce and basil, set aside keeping the sauce warm.  Saute the mushrooms in 
  the remaining butter until just tender then sprinkle with the garlic 
  powder and remove from the heat.  Arrange toast points or triangles on 
  individual heatproof plates.  Spoon the sauce over the toast then top with 
  the sauteed mushrooms.  Sprinkle with the remaining cheese and broil until 
  bubbly.