Yield: 4 servings
|2 ounces||Fresh mushrooms,chopped|
|¾ cup||Chicken broth|
|½ cup||Sour cream|
|¼ teaspoon||Worcestershire sauce|
|⅛ teaspoon||Hot pepper sauce|
|4||English muffins, split and|
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.