Eggs elegant with mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Fresh mushrooms,chopped |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¾ | cup | Chicken broth |
| ½ | cup | Sour cream |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Hot pepper sauce |
| 4 | English muffins, split and | |
| Toasted | ||
| 8 | Poached eggs | |
| Watercress sprigs | ||
Directions
To make sauce,saute mushrooms in melted butter for 3 minutes or until tender.Stir in flour,broth and cook until mixture thickens. Stir in sour cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes more. To serve,place two English muffin halves on a plate.Place a poached egg on each muffin half.Spoon sauce on garnish with watercress. Serve immediately.Serves 3 to 4.